Chicken Parmigiana

• 4 whole Boneless, Skinless Chicken Breasts
• 2 cups Flour
• 1 Tablespoon Salt
• 1 Tablespoon Fresh Cracked Pepper
• 1 Tablespoon Garlic Powder
• 2 whole Eggs, Beaten With 2 Tablespoons Of Water
• 1 cup Crushed Croutons (I Used Cheese And Garlic Croutons, Italian Would Also Work Well), You Could Also Use Italian Style Breadcrumbs, But The Croutons Have A Wonderful Texture
• 2 cups Panko Breadcrumbs
• 2 Tablespoons Italian Seasoning
• 1 Tablespoon Dried Basil
• 6 cups Your Favorite Marinara Sauce
• 1 cup Olive Oil
• 1 cup Parmesan Cheese
• 1 pound Spaghetti Or Angel Hair Pasta

1. Place chicken breasts in a large zip-top bag.
2. Using the flat side of a meat mallet, pound breasts until they are thin.
3. This will help them cook uniformly (is that even a word?
4. ).
5. In one bowl (I use a pasta bowl) or plate, combine flour, salt, pepper and garlic powder .
6. In a second bowl/plate, put eggwash (beaten eggs plus water).
7. In a third bowl/plate, combine crushed croutons, Panko breadcrumbs, Italian seasoning and basil.
8. Dip each chicken breast first in the flour mixture, then in the eggwash, then in the breadcrumb mixture, making sure to coat both sides.
9. Set aside.
10. Preheat oven to 450 degrees (F).
11. Warm your marinara sauce on the stovetop in an oven-safe pot or Dutch oven (I used my Le Creuset).
12. Make sure that the pot is large enough to hold all of the chicken breasts because this will be the vessel that you will be using to finish the dish.
13. Cook pasta according to package directions.
14. Heat olive oil in a large frying pan to medium heat.
15. Add the coated chicken breasts to the hot oil (working in batches if necessary), and cook until the bottom of the breast is starting to get nice and brown.
16. Flip over and repeat on the other side.
17. Place browned chicken breasts on top of the marinara sauce in an oven-safe pan, sprinkle each breast generously with Parmesan cheese.
18. Place the dish uncovered into the oven and bake for 10 minutes or until sauce is hot and cheese is melted and bubbly.
19. Plate by adding some noodles, topped with a chicken breast and some extra sauce.
20. Finish with more grated Parmesan cheese, if desired.
21. Enjoy!

chicken breasts, flour, salt, fresh cracked pepper, garlic, eggs, croutons, breadcrumbs, italian seasoning, dried basil, favorite marinara sauce, olive oil, parmesan cheese, pasta

Taken from tastykitchen.com/recipes/main-courses/chicken-parmigiana-3/ (may not work)