Baked chicken parmesan with spaghetti

Ingredients

• 2 large boneless chicken breasts
• 1 egg
• 1 cup panko breadcrumbs
• 2 oz parmesan
• 1 cup shredded mozzarella
• 1 jar marinara sauce
• 12 oz spaghetti
• 1 bunch fresh basil
• 1 tsp Italian seasoning
• 2 tbsp olive oil

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Method

1. Heat oven to 425°F. Slice each breast in half horizontally to make 4 thin cutlets.
2. Dip the cutlets in beaten egg, then in panko mixed with half the parmesan and the seasoning. Lay on an oiled sheet pan and drizzle with oil.
3. Bake 15 minutes, then top each with marinara and mozzarella and bake 8 minutes more until bubbling and cooked through.
4. Meanwhile cook the spaghetti and toss with the rest of the warmed marinara. Serve with basil and the remaining parmesan.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer