Chicken Parmesan Again

• Time 15 minutes
• Serves 4

Ingredients

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• 4 each boned and skinned chicken breasts, about 4 ounces each
• 2/3 cup seasoned bread crumbs
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon dried italian seasoning
• 1/8 teaspoon black pepper
• 1/3 cup flour, all-purpose
• 3 large egg whites, lightly beaten
• 2 teaspoons olive oil
• 4 cups spaghetti, cooked and drained (about 8 oz raw)
• 3 cups pasta sauce, details to follow
• 1 cup shredded mozzarella cheese
• 1/2 cup diced tomato (optional)
• 2 tablespoons chopped basil, fresh or dried basil leaves

How to make it

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• 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.

This dish is so yummy. It would be great to make for guests. The only problem was that the pasta sauce was not warm enough after the 3 min on broil in the oven. I will have to work on that.