Servings
4
Cook Time
35 MIN
Ingredients
| 4 | boneless skinless chicken breasts (5 to 6 oz. each) |
| 16 oz. | dry noodles, like spaghetti or linguine |
| 3 tbsp. | flour |
| ½ tsp. | salt |
| ¼ tsp. | black pepper |
| ¾ cup | panko bread crumbs (there are gluten free panko products) |
| 2 tsp. | dried oregano |
| 1 | egg, beaten |
| ¼ cup | olive oil, divided |
| 1 cup | pasta sauce |
| 1 cup | shredded Borden® Cheese Whole Milk Mozzarella Chunk or Shreds |
| 2 tbsp. | Borden® Grated Parmesan Cheese |
| 2 tbsp. | chopped parsley, basil, and/or arugula - optional |
Steps
| 1 |
PREHEAT
oven to 425° F (218° C).
|
| 2 |
POUND
chicken to about ½-inch thick.
|
| 3 |
MIX
Mix flour, salt and pepper in small shallow bowl. Mix crumbs and oregano in another small shallow bowl.
|
| 4 |
COAT
chicken completely with flour, egg and crumb mixture.
|
| 5 |
HEAT
3 tablespoons of the oil in medium-large skillet over medium-high heat for several minutes. Add chicken.
|
| 6 |
FRY
the chicken; cook 2 to 3 minutes on each side or until golden brown, adding last tablespoon of oil as needed. Transfer to 9×13-inch baking dish.
|
| 7 |
POUR
pasta sauce across centers of chicken breasts; top with cheeses.
|
| 8 |
BOIL
noodles per the directions on the package while the chicken is baking.
|
| 9 |
BAKE
10 to 12 minutes or until chicken is cooked to 165°F (74° C).
|
| 10 |
DRAIN
noodles and serve 1 cup on each plate, then transferring one chicken breast on top of each noodle serving. Spoon over extra sauce from the pan and top with grated parmesan and herbs.
|
Tip:
Don't use too high of a flame for the frying part, panko can burn easily. Medium to medium-high is key!
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