This recipe is so juicy and easy to make for busy nights. The secret to success is turning the chicken half way through baking.
Chicken Parmigiana
2 pounds boneless skinless chicken breasts, cut in half
2 eggs beaten
1 1/2 to 2 cups bread crumbs
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon rosemary, ground
olive oil
1 quart jar of Sweet Spaghetti Sauce or tomato based sauce of your choice
Parmesan cheese or Italian blend shredded cheese
Noodles of your choice, 16 ounces
Preheat oven to 350 ° F.
Brush olive oil on the bottom of 9 x 13 inch pan. Combine in a bowl bread crumbs, oregano, basil, garlic powder and rosemary. Beat eggs in separate bowl. Dip chicken breast in egg, allow excess to dip off. Then roll chicken in bread crumb mixture, place in 9 x 13 inch pan.
Bake for 20 minutes. Flip chicken over and then bake for an additional 15 minutes.
While chicken is baking, make noodle per package directions. And heat spaghetti sauce.
Place chicken on a bed of noodles. Top with spaghetti sauce and sprinkle with cheese.
Serve with garlic bread, salad, or vegetable of your choice.
