This recipe is a super-easy way to make Chicken Parmesan. Using a jarred sauce (or your own homemade in the freezer sauce), thinly pounded chicken breast, and sliced mozzarella cheese, under the broiler and boom, you’re done
4about 4 ounces each boneless skinless chicken breasts
½cupItalian seasoned breadcrumbs
¼cupgrated Parmesan cheeseand can we agree not to use the stuff in the green can?
½teaspoondried Italian seasoningor mix some oregano, basil, and thyme together
Freshly ground pepper
1tablespoonolive oilor as needed
8ouncesspaghetticooked according to package directions, ½ cup pasta water reserved
3cupsmarinara sauceeither homemade Basic Marinara Sauce or your favorite prepared sauce, heated
1cup4 – ounces part-skim mozzarella cheese, shredded, or the equal amount of sliced fresh mozzarella
Chopped fresh parsley or basil or bothoptional
Place the chicken breasts into a large zip-top bag; using a meat mallet (not the pointy tenderizer side, but the flat side) or rolling pin, pound to ¼ inch thickness. Combine the breadcrumbs, Parmesan cheese, Italian seasonings, and pepper in a shallow dish.
Split the mayonnaise between each breast and spread it evenly across the top with a spatula or knife. Dredge each breast, mayo side only, in the breadcrumb mixture.
Heat the oil in a large non-stick skillet over medium-high heat. Place the breast, breaded side down; cook until brown, about 3 - 4 minutes; turn and cook the other side until done, about 3 minutes more.
Preheat the broiler.
Toss the pasta with 2 cups of the marinara sauce adding a little of the pasta water if it seems dry. Place 1 cup of the cooked spaghetti in each of 4 oven-proof bowls or gratin dishes; top with a chicken breast then ¼ cup of sauce. Top with mozzarella cheese.
Broil for 3 – 4 minutes, or until the cheese has melted. Garnish with the herbs, if desired.