I love this recipe. I’ve been making it forever. No frying involved! Don’t get me wrong, I love fried food! But it’s no good if you’re trying to eat healthy and watch your weight. So how do you create a delectable crispy chicken crust without frying? Panko! Well, that’s the short answer, there’s a little more to it but this meal is rocking! Great for families, single living, and couples. It also keeps perfectly for leftovers the next day.
- 2 chicken breasts
- 1 box thin spaghetti or angel hair noodles
- 1 can of your fav marinara sauce
- 1 cup shredded or fresh mozzarella
- 1 cup flour
- 1 tbsp garlic powder
- 2 tbsp Italian herb seasoning
- 1 1/2 cup Panko bread crumbs
- 1/2 cup Italian bread crumbs
- 1 cup shredded or fresh parmesan (divided)
- 2 eggs
- 1/2 cup milk
Time: 1 hour
Preheat Oven to 375
Cook noodles according to box instructions
Set up your breading station:
Mix 1: combine flour, garlic powder, and Italian herb seasoning
Mix 2: a bowl with both eggs beaten and milk
Mix 3: combine Panko, Italian bread crumbs, and 1/2 cup parmesan. One time, on accident, I was running low on Panko so I added the bread crumbs to make up for the amount of coating needing. It seems to help the coating stick better to the chicken than just plain Panko. This shift took this dish to a whole new level of epic!
Butterfly cut each chicken breast to make 4 very thin 1/2 breasts.
Dip each piece of chicken in order: Mix 1, Mix 2, Mix 3
Lay on a greased cookie sheet and bake for 7 minutes
FYI: It will get messy!
Take out chicken, flip, cook for an additional 7 minutes
Take out the chicken one more time, flip, and ladel marinara sauce over the chicken
Top with mozzarella and the other 1/2 cup of parmesan
Broil on low for 5 minutes to melt cheese