Chicken Parmesan Recipe

Preheat your oven to 375°F (190°C).

Pound the chicken breasts to an even thickness of about 1 inch.

Season the chicken with salt and black pepper on both sides.

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.

Dredge each chicken breast first in flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.

In a large skillet, heat olive oil over medium heat. Cook the breaded chicken breasts until golden brown, about 4-5 minutes per side.

Transfer the cooked chicken to a baking dish.

In the same skillet used for the chicken, add 2 tablespoons of olive oil.

Add minced garlic and sauté for about 1 minute until fragrant.

Stir in the crushed tomatoes, oregano, basil, salt, and black pepper. Bring to a simmer and let cook for about 10 minutes.

Pour the sauce over the chicken in the baking dish.

Top each chicken breast with slices of fresh mozzarella.

Bake in the preheated oven for about 25-30 minutes until the chicken is cooked through and the cheese is melted and bubbly.

While the chicken is baking, cook the spaghetti according to package instructions in a large pot of salted boiling water.

Drain the spaghetti and set aside.

Serve the chicken parmesan over a bed of spaghetti, garnished with fresh basil leaves and additional grated Parmesan cheese.