Sometimes I really just crave pasta. Which is weird, because not too many years ago, I didn’t like pasta at all. I can remember whining up a storm every time my parents wanted to go out to an Italian restaurant because I “didn’t like anything there!” But now, what can I say? I’m still not a huge fan of cream-based sauces, but give me a good marinara and I’m sold.
This is one of my all-time favorite recipes. The chicken is tender on the inside and crispy on the outside, with the right amount of salty cheesiness. It’s fantastic, especially paired with some angel hair and marinara. And even better, this is super easy and fast to make. I made this from start to finish in about 25 minutes! I’m going to give the recipe in amounts for two people, but this can easily be halved for one (like I did), or increased to as many servings as you want. There’s nothing in this recipe that needs exact measurements, so feel free to add or take away as you see fit.
2 boneless, skinless chicken breasts
1/4 c. Italian breadcrumbs
1/4 c. grated Parmesan cheese
1/2 tsp. garlic salt
1/4 tsp. freshly ground pepper
1/4 c. flour
1 egg, beaten
3-4 tbsp. olive oil
pasta, whatever kind and in whatever amount you like (I used about 2 oz. of capellini)
1-2 c. marinara sauce (I’m a huge fan of Prego)
Combine breadcrumbs, Parmesan, garlic salt and pepper in a medium sized bowl (I used a cereal bowl).
Place the flour in another medium sized bowl.
Place the beaten egg in a third medium sized bowl.
Bring a pot of salted water to a boil, then add the pasta.
Place the olive oil in a pan over medium heat, until the oil is very hot and smoking slightly.
While the oil is heating, dredge the chicken breast in flour so that it’s lightly covered, then soak in egg mixture. Dredge the chicken breast in the Parmesan and breadcrumb mixture, making sure that it’s thoroughly coated.
Place the chicken breast into the pan. Let it sit for 30 seconds to one minute, until nicely browned, then flip and cook the other side until nicely browned as well. Repeat with the other chicken breast, or do them both at the same time if you have a frying pan big enough to fit them.
Note: I always use relatively thin chicken breasts, so mine are always cooked through by the time both sides have browned. For thicker chicken breasts, once both sides have browned, transfer them to a greased baking sheet and bake for about 20 minutes at 350 degrees, until the breasts are cooked through.
Once the pasta is done, strain it, then place it back into the pot and add the marinara sauce. The residual heat from the pan and pasta should be enough to warm the sauce, but you can also put the pan back on the heat for a few seconds.
Place the pasta onto a plate, and top with the sliced chicken breast.