2½ – 3 pounds boneless chicken breasts
1– 1 ½ teaspoon salt
1– 1 ½ teaspoon black pepper
¼-½ cup olive oil
4 large eggs, beaten
1 cup shredded or freshly grated parmesan cheese
2 cups Panko breadcrumbs
½ cup flat leaf parsley, chopped (plus more for garnish)
4 cups spaghetti sauce
2 cups shredded mozzarella cheese
1 pound spaghetti, cooked al dente
Preheat oven to 375 degrees.
Place one chicken breast in a large ziplock bag and pound with a meat pounder until the breast is an even ½” thickness all over. Remove to a plate and season liberally on both sides with the salt and pepper. Repeat with the other breasts.
Heat ¼ cup of the olive oil in a large, non-stick skillet over medium high heat or enough to cover the bottom of the skillet.
Create a dredging station. Place the beaten eggs in a pie plate or shallow baking dish. Combine the parmesan, panko, and parsley in another shallow baking dish.
Dip each pounded breast in the egg to coat and then place into the crumb mixture, pressing to make as much coating adhere as possible. Place the breaded chicken in the hot oil and cook in batches until golden brown on both sides, adding more oil to the pan as needed. Remove to a baking sheet. Chicken will not be totally cooked through.
Top each breast with about ¼ cup of the sauce and about ¼ cup of the mozzarella. This will vary depending on the size of the breasts, but you want a pool of sauce and cheese in the middle with some of the crispy coating visible around the edges.
Place in the oven and bake for 10-20 minutes until the chicken is JUST cooked through (internal temperature of 160-165 degrees).
Remove and serve over a mound of spaghetti that is topped with sauce. Garnish with chopped parsley and more parmesan cheese. DEVOUR!!