Ingredients:
2 tbsp. vegetable oil
1 c. Italian style breadcrumbs
1/4 c. Parmesan cheese
2 boneless, skinless chicken breasts, butterflied then cut in half
1/2 c. flour
1 egg, beaten
mozzarella cheese for topping
1 lb. spaghetti
16 oz. spaghetti sauce
Heat oil in a large pan over medium-high heat. Mix breadcrumbs and Parmesan cheese together in a shallow bowl. Dip chicken in flour, covering completely. Dip into beaten egg, then in breadcrumb mixture.
Put chicken into the oil, and cook for about 6 minutes on each side, or until chicken is cooked and the outside starts to brown. Take chicken out of the oil, and set aside for several minutes to let the oil drip off. Preheat oven to 350 degrees. Put chicken on cookie sheet and top with mozzarella cheese. Bake for about 8 minutes or until cheese starts to bubble.
Cook spaghetti according to directions on box. Mix in sauce. Serve chicken over spaghetti.
2 tbsp. vegetable oil
1 c. Italian style breadcrumbs
1/4 c. Parmesan cheese
2 boneless, skinless chicken breasts, butterflied then cut in half
1/2 c. flour
1 egg, beaten
mozzarella cheese for topping
1 lb. spaghetti
16 oz. spaghetti sauce
Heat oil in a large pan over medium-high heat. Mix breadcrumbs and Parmesan cheese together in a shallow bowl. Dip chicken in flour, covering completely. Dip into beaten egg, then in breadcrumb mixture.
Put chicken into the oil, and cook for about 6 minutes on each side, or until chicken is cooked and the outside starts to brown. Take chicken out of the oil, and set aside for several minutes to let the oil drip off. Preheat oven to 350 degrees. Put chicken on cookie sheet and top with mozzarella cheese. Bake for about 8 minutes or until cheese starts to bubble.
Cook spaghetti according to directions on box. Mix in sauce. Serve chicken over spaghetti.
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