Chicken Parmesan

Thu October 16, 2014

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4 boneless skinless chicken breasts
8 ounces uncooked spaghetti
1/3 cup Italian style panko bread crumbs
1/3 cup shredded Parmesan cheese
2 cloves garlic, chopped finely
1 (18 ounce) can tomato cooking sauce
1 cup shredded mozzarella cheese


Cook and drain spaghetti as directed on package.

In a large Ziploc food-storage plastic bag, mix bread crumbs, Parmesan cheese and 1/4 teaspoon pepper. Place chicken into bread mixture until evenly coated, set aside.

In a large skillet heat 1-2 tablespoons of olive oil over medium heat. Add the coated chicken breasts; cook 5 minutes per side or until golden brown.

Pour tomato cooking sauce around the chicken.

Sprinkle chicken with the left over bread crumb mixture and mozzarella cheese.

Cover and let it set for 10 minutes or until chicken is cooked through to 165 degrees Fahrenheit.

Serve over spaghetti.