Classic Chicken Parmesan

Yield: 4 servings

Preparation Time: 15 min; Total Time: 45 min

Ingredients

Sauce:

2 teaspoons olive oil

1/2 of a large onion, grated

1 green pepper, seeded and minced

3 cloves garlic, minced

1 teaspoon dried oregano

1 can (28 ounce) crushed tomatoes

1 Tablespoon regular or sun-dried tomato paste

Pinch of granulated sugar

Chicken:

3/4 cup breadcrumbs or panko breadcrumbs

1/2 cup Parmesan cheese

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon black pepper

1/8 teaspoon salt

2 eggs

4 (4 ounce) boneless, skinless chicken breasts, pounded to 3/4- inch thick

Cooking spray

1/2 cup shredded mozzarella cheese

1 box (8 ounce) spaghetti, prepared following package directions

10 fresh basil leaves, stacked, rolled and sliced to make ribbons (chiffonade)

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Directions:

Preheat oven to 400 degrees F

Line a large baking sheet with parchment paper.

Heat oil in a large saucepan over medium heat. Add onion and bell pepper and saute for 2 to 3 minutes. Add the garlic and saute for 1 minute longer. Add oregano, crushed tomatoes, tomato paste and sugar. Bring to a simmer, adjust heat to low and continue to simmer for 15 minutes.

Chicken:
In a shallow dish combine breadcrumbs (or panko breadcrumbs), Parmesan cheese, oregano, thyme, pepper and salt. In a separate shallow dish, whisk the eggs together. One at a time, dip a chicken breast into the egg, then the breadcrumb mixture turning to coat both sides and place on the paper lined baking sheet. Lightly coat chicken with cooking spray. Bake for 15 minutes.

Remove chicken from the oven and spoon two tablespoons of pasta sauce and two tablespoons of mozzarella over each piece. Return to the oven and bake for 10 minutes longer until the mozzarella begins to brown.

Place each piece of chicken over a bed of spaghetti and sprinkle with ribbons of fresh basil and serve with the extra pasta sauce.

Please note that some ingredients and brands may not be available in every store.