Categories: Meals
Ingredients
- 4 fl. oz. Liquid Egg
- 2 Garlic Cloves
- 1 Mini Baguette
- 2 Boneless Skinless Chicken Breasts
- 6 oz. Spaghetti
- 11/2 cups Panko Breadcrumbs
- 3/4 oz. Grated Parmesan Cheese
- 12 fl. oz. Marinara Sauce
- 11/2 oz. Shredded Mozzarella
Directions
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Preheat oven to 425 degrees. Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place a colander in the sink.
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Mince garlic. Halve baguette. Rinse chicken breasts, pat dry, and season each side with ΒΌ tsp. salt and a pinch of pepper.
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Add spaghetti to boiling water and cook 7-10 minutes, or until al dente. Drain in colander, return to pot, and toss with 2 tsp. olive oil to prevent sticking. Set aside.
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Place panko and liquid eggs in two separate medium mixing bowls. Dip chicken breasts in panko, shake off any excess, then dip into liquid eggs. Dip chicken in panko again and place on a plate.
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Place chicken on one half of prepared baking sheet and bake 10 minutes, or until just beginning to brown. While chicken is baking, combine 1 Tbsp. olive oil, half the Parmesan (reserve remaining for garnish), and garlic in a small bowl. Spread mixture on cut sides of bread.
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Once chicken has baked 10 minutes, add bread to other half of baking sheet. Spoon 2 Tbsp. marinara over each chicken breast and top with mozzarella. Return baking sheet to oven and bake 4-6 minutes, or until cheese is bubbly and chicken reaches a minimum internal temperature of 165 degrees. Add remaining marinara to a medium pan over medium heat and cook 5 minutes, or until warmed through.
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Place cooked pasta on a plate and top with marinara sauce. Serve chicken atop pasta with garlic bread on side. Garnish with remaining Parmesan.