Cheesy, Chicken Parm In A Pan Just The Way You Like It!

Ingredients

4 each boned and skinned Tyson chicken breasts, about 4 ounces each

2/3 cup 4C seasoned bread crumbs

1/2 cup Kraft grated parmesan cheese

1/2 teaspoon McCormick dried Italian seasoning

1/8 teaspoon black pepper

1/3 cup flour, Gold Medal all-purpose

3 large Eggland’s Best egg whites, lightly beaten

2 teaspoons Bertolli olive oil

4 cups Barilla spaghetti, cooked and drained (about 8 oz raw)

3 cups pasta sauce (make it yourself or bought)

1 cup shredded mozzarella cheese

1/2 cup diced tomato (optional)

2 tablespoons chopped basil, fresh or dried basil leaves

Instructions

Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.

Start bringing pasta water to a boil in a pasta pot or large saucepan.

Combine breadcrumbs, parmesan cheese, italian seasoning and pepper in a shallow dish. Dredge each chicken breast in flour. Dip in egg whites, dredge in breadcrumb mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes on each side or until done.

Start cooking the spaghetti separately.

Preheat broiler.

Place the cooked and drained spaghetti in the bottom of a medium sized glass baking dish. Spoon one cup of the pasta sauce over the spaghetti. Spread the diced tomatoes on top. Arrange cooked chicken breast in a layer on top of that. Spoon the rest of the pasta sauce over the chicken. Sprinkle the shredded mozzarella on top of all.

Place the baking dish on a cookie sheet and broil for three minutes or until the cheese melts and starts to brown slightly. Garnish with basil and serve.

From: https://reciperoost.com/2017/03/27/cheesy-chicken-parm-pan-just-way-like