This is another one of those dishes where you don’t need precise amounts of seasoning. Instead, lead by your eyes & mostly your nose! You can also easily adjust the amount of ingredients based on how many people are eating and/ or how many leftovers you want.
4 chicken breasts
1 egg + 2 tbsp water, whisked
Fine bread crumbs
S & P
Provolone/ Mozzarella cheese slices
Freshly grated Parmesan cheese
Add S & P to both sides of chicken breasts; set aside. In a bowl, whisk together the egg & water; set aside. In another bowl, combine together bread crumbs, Italian seasoning, & garlic powder.
Dip each salted & peppered chicken breast into the egg wash, letting the excess drip off, & then transfer to seasoned bread crumbs & coat well. Transfer to a plate or tray.
Bring a large pot of salted water to a boil & cook desired amount of spaghetti, per package instructions.
In a medium size saucepan, warm the marinara sauce.
Meanwhile, heat an electric skillet to medium – medium/ high heat. Add 1 – 2 tbsps olive oil. Once heated, transfer each prepped chicken breast to the skillet & cook 4-6 minutes on each side, or until cooked thoroughly & no longer pink when cut into the thickest part of the chicken breast.
Once the chicken is cooked, place a slice of provolone or mozzarella on each chicken breast. Drain the spaghetti. Add a serving of spaghetti to a plate, top with marinara, place chicken breast on top, add another spoonful of marinara sauce & top with freshly grated Parmesan cheese.
Note: Once the bread crumb mixture is combined, you can use a bit at a time so that if you have leftover mixture, it’s not all contaminated because you’ve gotten egg mixture & raw chicken juices all over & you can save it for another time safely sealed & stored away in the pantry.