Total: 45 min
Cook: 30 min
4 boneless chicken breasts
1 cup Panko breadcrumbs
1 cup cornstarch
2 tablespoons milk
4 slices mozzarella
1 jar pasta sauce
1 tablespoon Italian seasoning
1lb spaghetti noodles
Parsley to garnish
Preheat the oven to 400 degrees F.
In a small bowl beat eggs and add 2 tablespoon milk, mix well.
In a separate bowl create a dredging station by putting 1 cup cornstarch in one bowl, 1 cup Panko breadcrumbs in another bowl. Set next to beaten egg mixture.
Place a cooling rack on a baking sheet to place the breaded chicken breasts on to back.
First dip the chicken breast into the cornstarch till covered, then dip into the egg mixture, then into the Panko breadcrumbs until fully breaded. Place on the cooling rack. Continue till all breasts are done.
Bake for 30-35 minutes until internal temp reads 165’ F. The last 5 minutes, add slice of Mozzarella on each chicken breast.
Next in a skillet dump the jar of pasta sauce of your choice in and add 1 tablespoon of Italian seasoning. Simmer on low for 5 minutes.
In a large pot, bowl water and make noodles according to package.
When the chicken, noodles, and sauce are all done compose your dish.
Place noodles on a plate, add your mozzarella breaded chicken breast to the noodles and pour over the desired amount of sauce! Sprinkle with parsley and you are done!
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