2-4 Chicken Breasts
2-3 Cups of Prepared Marinara
1/4 Cup Panko Bread Crumbs
Mozzarella (Fresh is Best)
2 Eggs
Salt & Pepper
Olive Oil
Spaghetti
Parmesan Romano
Materials:
Mallet
Plastic Wrap
Clear Casserole Dish
Directions: Start by carefully halving chicken breasts lengthwise. Take a mallet and pound until tender/ flat. We use plastic wrap to soften the sound and even distribution. Add the Panko to a bowl and the egg to a separate bowl and scramble. Add salt and pepper to each chicken breast to preferred taste.
Dredge each chicken breast in the egg first then the Panko.
Pan sear with 2-3 TBSP in a medium heat skillet until it reaches an internal temperature of 165 degrees, about 2-3 mins per side. Repeat for each until complete. Remove from skillet.
Now prepare pasta according to directions. Serve with a side of the pasta and top with a little extra marinara and Parmesan Romano if preferred. Enjoy!
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