Ah Lawd. I’ve created a monster.
My getting back in the kitchen has made my husband come to expect some new dish nightly.
Well. I hate it for him. Lol.
But it’s not too bad when you can whip up something fairly simple – this recipe included.
BTW – we are going out to eat tonight.
- 4 chicken cutlets
- 3 tablespoons olive oil
- 1 jar ( oz) marinara sauce
- 2 cups flour
- 2 cups breadcrumbs
- 2 eggs and 1 teaspoon water, whisked together
- 10 oz spaghetti noodles, cooked
- 1 1/2 cups shredded mozzarella cheese
- dried basil for garnish
Preheat oven to 350º.
Season both sides of chicken with salt and pepper. Dredge chicken in flour (both sides), shake off excess. Then dredge in egg mixture (both sides), shake off excess. Finally, dredge in breadcrumbs (both sides) and press into chicken.
Heat oil in large skillet over medium high heat. Brown chicken on both sides (3-4 minutes a side or until cooked through). Remove to paper towel lined plate to remove excess oil.
Place cooked noodles in a greased 9×13 baking dish. Top with marinara, reserving 1 cup to top chicken. Arrange chicken breasts on top of noodles, followed by remaining sauce across the chicken. Evenly sprinkle cheese on top of chicken.
Baked uncovered for around 10-15 minutes or until cheese is melted and slightly browned.
Sprinkle with basil before serving.