2 cups of tomato sauce (16 oz.)
Directions: Preheat oven to 425 degrees. Line a baking sheet with foil and spray with nonstick cooking spray. Also, get a large pot for the spaghetti, add water and salt. Bring to a boil about the time your chicken comes out of the oven.
- Station 1 -Mix flour and pepper in a shallow dish.
- Station 2 -Lightly beat the eggs and 1 T. of water in a shallow bowl.
- Station 3 -Put the panko crumbs on a plate or shallow bowl.
|Browning the panko-coated chicken breasts before baking|
Transfer the chicken to the prepared baking sheet. Sprinkle the chicken with the shredded mozzarella and Parmesan cheese. Bake until the chicken to the minimum internal temperature of 165 °F, about 7-10 minutes.
|Sauteing the diced tomatoes, onion, garlic and seasonings|
Now is the time to add the pasta to the salted, boiling water. Cook to al dente (fully cooked but not overly soft), approx. 7 minutes.
Meanwhile, to the same skillet, add the remaining 1 T olive oil, diced onion and garlic, cook over medium heat until lightly browned. Stir in tomato sauce, diced tomatoes and dried basil (if using fresh basil, wait until off the heat) 1/4 t salt. Simmer until thickened about 5 minutes. Serve the sauce over the chicken and pasta.
Recipe adapted from Fine Cooking