Ingredients
| Ingredient | Amount |
|---|---|
| Boneless chicken breasts | 2 lb |
| Marinara sauce | 24 oz |
| Shredded mozzarella cheese | 8 oz |
| Grated parmesan cheese | 4 oz |
| Breadcrumbs | 1 1/2 cup |
| Eggs | 2 |
| Spaghetti | 16 oz |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Heat the oven to 425°F and line a sheet pan (set a wire rack on it if you have one). Slice each breast in half lengthwise into thin cutlets.
- Beat the eggs in one dish; mix the breadcrumbs with half the parmesan in another. Dip each cutlet in egg, then in the breadcrumbs, and lay it on the pan.
- Bake 20 minutes, until golden and cooked through. Top each cutlet with marinara and mozzarella and bake 5 minutes more, until the cheese melts.
- Meanwhile boil the spaghetti in salted water until al dente. Serve the chicken over the pasta with extra sauce and the rest of the parmesan.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.
Baked Chicken Parmesan
Skinnytaste (Gina Homolka)
Where the bake-don't-fry breading method comes from.