This offers one whole chicken breast for four people. My spouse and I usually share one though and have extra pasta. Then we have a nice helping for leftovers the next day or two as well The flavor remains just as good and it might even be better the second day! You could make this for a larger crowd no problem by doubling the recipe and making it in a bigger baking pan. It’s simple enough for everyday but sophisticated enough for a fancy dinner party. Check out what they are saying about this recipe over at Group Recipes:
“Quick to prepare, totally satisfying version of the classic favorite. Chicken breasts with cheese and tomato sauce, tantalizing!”
You can whip this dinner for four up in under thirty minutes. It makes the perfect weeknight meal!
Ingredients
4 each boned and skinned chicken breasts, about 4 ounces each
2/3 cup seasoned bread crumbs
1/2 cup grated Kraft parmesan cheese
1/2 teaspoon dried McCormick’s Italian seasoning
1/8 teaspoon black pepper
1/3 cup flour, all-purpose
3 large egg whites, lightly beaten
2 teaspoons olive oil
4 cups spaghetti, cooked and drained (about 8 oz raw)
3 cups Ragu pasta sauce
1 cup shredded mozzarella cheese
1/2 cup diced tomato (optional)
2 tablespoons chopped basil, fresh or dried basil leaves
Instructions
Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Start bringing pasta water to a boil in a pasta pot or large saucepan.
Combine breadcrumbs, parmesan cheese, Italian seasoning and pepper in a shallow dish. Dredge each chicken breast in flour. Dip in egg whites, dredge in breadcrumb mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes on each side or until done.
Start cooking the spaghetti separately.
Preheat broiler.
Place the cooked and drained spaghetti in the bottom of a medium sized glass baking dish. Spoon one cup of the pasta sauce over the spaghetti. Spread the diced tomatoes on top. Arrange cooked chicken breast in a layer on top of that.
Spoon the rest of the pasta sauce over the chicken. Sprinkle the shredded mozzarella on top of all.
Place the baking dish on a cookie sheet and broil for three minutes or until the cheese melts and starts to brown slightly. Garnish with basil and serve.
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Quick Tip: Try it with BBQ sauce instead of marinara.
Thanks again to Group Recipes for this delicious recipe.