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Ingredients
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For the Chicken
For the Marinara Sauce
For the Topping
For the Pasta
Method
Preparing the Chicken
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.
- 2
Bread the Chicken
Set up a breading station: Place the flour in a shallow dish, whisk the eggs in another shallow dish, and place the breadcrumbs in a third dish. Season the flour with salt and pepper.
- 3
Coat the Chicken
Dredge each chicken breast in flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, and then coat it in breadcrumbs, pressing gently to adhere.
- 4
Fry the Chicken
In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts and cook until golden brown, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain.
Making the Marinara Sauce
- 5
- 6
Add the Tomatoes
Pour in the crushed tomatoes, and add oregano, basil, salt, pepper, and sugar. Stir to combine.
- 7
Simmer the Sauce
Bring the sauce to a simmer and cook for about 15-20 minutes, stirring occasionally, until slightly thickened.
Assembling and Baking
- 8
Assemble the Dish
In a baking dish, spread a layer of marinara sauce on the bottom. Place the fried chicken on top and cover each piece with more marinara sauce. Sprinkle mozzarella and Parmesan cheese over the top.
- 9
Bake the Chicken
Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden.
Cooking the Pasta
- 10
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Serving
- 11
Plate and Serve
Serve the baked chicken parmigiana over a bed of pasta with additional marinara sauce as desired.