Plan Ahead: Prepare the chicken ahead of time and save a few minutes.
Time: Less than 30 minutes
Servings 4 People
½ pound spaghetti, cooked
2 teaspoons salt
4 small boneless/skinless chicken breasts, flattened
1 egg, beaten
1 cup homemade bread crumbs using 2 pieces of white sandwich bread
½ teaspoon Italian seasoning
2 Tablespoons unsalted butter
1¾ cups homemade marinara or store bought spaghetti sauce, without meat
½ cup pasta water, or more
½ cup Mozzarella cheese, grated
1 Tablespoon fresh Parmesan cheese, grated
Boil 5 quarts of water in a large pot. Add 2
teaspoons salt and spaghetti. Cook about 10
min. or until tender. Drain. Set aside. Save ½
cup pasta water plus extra if needed.
Wipe off the chicken with a wet paper towel.
Using the palm of your hand, flatten the chicken
to even thickness or use a mallet and put
chicken between 2 pieces of plastic to flatten
to about ½ inch thick.
Beat the egg in a shallow dish. In a food
processor or blender process the bread until
crumbs. Place in a shallow dish and stir in the
Italian seasoning. Dip chicken into egg, then
in crumbs to coat.
In a large fry pan over medium heat, melt the
butter. Brown the chicken on both sides.
Add the spaghetti sauce and ½ cup pasta water.
Reduce the heat to low; cover and simmer for
10 min. Sprinkle both cheeses on top. Cover
and simmer again for 5 min. or until the cheese
melts. If sauce is too thick, add more pasta
water. Serve over drained hot spaghetti.