Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
In a bowl, beat the
Large Eggs (2)
. In a separate bowl, mix to combine the
Parmesan Seasoning and Coating Mix (1 1/2 cups)
,
Italian Seasoning (1 1/2 Tbsp)
,
Salt (1 tsp)
,
Ground Black Pepper (1 tsp)
, and
Garlic Powder (1/2 tsp)
.
Step 3
Dip each
Boneless, Skinless Chicken Breasts (3)
in the egg mixture, allowing excess egg to drip back into the bowl.
Step 4
Once coated with the egg mixture, place chicken breasts one by one in the breadcrumb mixture. Shaking off excess bread crumbs and repeat with the other chicken breast. Place on a cooling rack on a rimmed baking sheet and spray with cooking spray.
Step 5
Bake in the preheated oven for 15 minutes.
Step 6
While the chicken is in the oven, bring a large stock pot of salted water to a boil. Boil the
Spaghetti (8 oz)
according to package instructions, about 10-12 minutes or until al dente.
Step 7
Once the pasta is cooked, drain and bring the pasta back to the pot over low heat. Add the
Pasta Sauce (3 cups)
and
Italian Seasoning (1 Tbsp)
, then toss to combine. Remove from the heat and set it aside.
Step 8
Remove the chicken from the oven and pour some extra pasta sauce over each chicken breast and top each with
Shredded Mozzarella Cheese (1 cup)
and
Grated Parmesan Cheese (2 Tbsp)
.
Step 9
Continue baking for 5 more minutes or until chicken is cooked all the way through and the cheeses are melted. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 10
Serve the parmesan chicken on top of spaghetti and garnish with
Fresh Basil (to taste)
and
Grated Parmesan Cheese (2 Tbsp)
.
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