This dish is very dear to me for many reasons. No, I didn’t grow up eating it. No, it’s not a family tradition at our house. And no, it doesn’t conjure up worldly travels.
What this recipe does do, is it reminds me of what I wanted to be – and succeeded.
When I first started reading blogs, I read a lot of them, scattered in every which way, and with no real definition of what I was looking for.
Then, I found Evil Shenanigans.
Her voice spoke to me, and when I saw this recipe, I knew I had to try it. I’d never tried anything so ‘fancy’ before, and it was about time I stopped buying frozen breaded chicken breasts.
I needed, wanted, to grow up in my culinary talents.
Before making this, dinner by me was Ragu and noodles. Sometimes I cooked up ground beef if I was feeling ambitious. My specialty was Rotel, and I referred to myself as a Ranch-dressing aficionado.
All these things are still very true in my life, but I have a fancy-ish dish I can whip up just because. It’s truly simple, and it looks like restaurant quality, in my humble opinion.
The best part is my husband loves it. I think he was as shocked as me the first time I made it. It gave me the confidence to try other things, to use other methods of cooking, and to not be afraid in the kitchen.
The glorious, truly glorious part of this recipe is that you can also use plain old jarred spaghetti sauce if in a pinch for time. You can also use my favorite, here.
PS – These chicken breasts freeze really well. I just experimented with doing so, and it worked like a charm.
Recipe Source: Evil Shenanigans
- 2 boneless, skinless chicken breasts
- salt and pepper
- 1 egg white
- ⅓ cup panko bread crumbs
- ¼ cup fresh grated parmesan cheese
- ¼ cup shredded mozzarella cheese
- ½ cup tomato sauce, plus extra for coating the pasta
- 4 oz. uncooked pasta (I used whole wheat spaghetti)
- Preheat oven to 450 degrees.
- Spray a foiled-lined baking sheet with non-stick cooking spray and set aside.
- Using two pieces of parchment paper, pound the chicken in between both and make sure they are about ½” thick.
- Season both chicken breasts with salt and pepper.
- In a small bowl, whisk the egg white until frothy. and in another bowl add panko bread crumbs and season with salt.
- Dredge the chicken breasts first in the egg whites, then drip to get excess egg of chicken.
- Then, coat in the panko bread crumbs.
- Place chicken on baking sheet, and repeat with second chicken breast.
- Let breasts set for 10 minutes so the crust can set.
- Cook pasta according to package instructions.
- Bake chicken for 20 minutes, or until internal temperature reaches 155 degrees.
- Remove chicken from the oven, and spread tomato suace on top.
- Add a sprinkle of mozzarella cheese and parmesan cheese on each breast and return chicken to the oven just long enough for the cheeses to melt.
- The internal temperature should read 160 degrees.
- Let chicken rest for 10 minutes before transfering to a serving dish.
- While the chicken is baking, cook pasta according to directions.
- Serve chicken alongside pasta with sauce.
** Linked to Chef in Training, The Recipe Critic, Buns In My Oven, Kitchen Meets Girl, Mom’s Test Kitchen, The NY Melrose Family, Gooseberry Patch, Five Little Chefs, House Of Hepworths, Artsy Fartsy Mama, Reasons to Skip the Housework, This Gal Cooks, Watch Out Martha, Skip To My Lou, Sumo’s Sweet Stuff, Keeping It Simple, I Should Be Mopping the Floor, C.R.A.F.T., PInt Sized Baker, Chocolate Chocolate and More, Six Sisters’ Stuff, and Nap-Time Creations.