Pasta is every runner’s go-to, we get it. But this classic Italian dish can be even more delightful and with the addition of a fresh salad and you’ve got dinner on the table for the whole family.
- ½ cup all-purpose flour
- ⅔ tbsp garlic powder
- ¼ tsp EACH salt & pepper
- 2 eggs
- 1 cup panko bread crumbs
- ⅔ tbsp dried thyme
- ⅔ tbsp dried oregano
- ⅔ tbsp dried rosemary
- ½ cup grated Parmesan cheese, divided
- 2 boneless chicken breasts (about 500g)
- ¼ cup vegetable oil, divided
- 2 cups marinara sauce
- 4 slices fresh mozzarella cheese (1/4 inch/ 5mm thick)
- Fresh basil leaves for garnish
ONE: Preheat oven to 350°F (175°C).
TWO: In a shallow dish, stir together flour, garlic powder, salt and pepper. In a separate shallow dish, whisk together eggs. In third shallow dish, stir together bread crumbs, thyme, oregano, rosemary and ¼ cup (60 mL) of the Parmesan cheese.
THREE: Place chicken breasts on cutting board. Holding knife parallel to work surface and starting at curved side, cut in half lengthwise, almost but not all the way through; open like a book. Working with 1 chicken breast at a time, coat in flour mixture, followed by dipping into eggs, then coating in bread crumb mixture; pressing to coat.
FOUR: In medium skillet, heat 2 tbsp (30 mL) of vegetable oil over medium-high heat. Cook 1 chicken breast, for 3 minutes on each side until breading is golden brown, adjusting heat as necessary. Repeat with remaining oil and chicken breast.
FIVE: Transfer chicken breasts into a 13- x 9-inch (33 x 23 cm) greased baking dish. Generously spoon marinara sauce over chicken and into the dish. Top with sliced mozzarella and remaining Parmesan cheese. Bake 30 minutes or until cheese has melted and is a light golden colour. Garnish with basil and serve with a side salad or vegetable of choice.
Recipe courtesy of Egg Farmers of Canada.