Chicken Parmesan

The most American-Italian dish ever--- breaded chicken, lots of sauce and covered in cheese. SO good and such a comfort food. So when one of our friends was sick-- I immediately whipped up this dish to bring over. It's great for leftovers, warms up easily in the microwave and soothes the soul.

1 Box of Whole Wheat Bowties or Penne
2 lbs. Chicken Breasts (cut into tender size strips)
1 Cup Breadcrumbs
2 Tbsp. Italian Seasoning  (make your own here)
1 tsp. Garlic Powder
1/4 C. Grated Parmesan Cheese
1 Egg
1/4 C. Milk
3 oz. of Fresh Mozzarella (or 3/4 cup of shredded)
Sea Salt
Pepper
Olive Oil
2 Cups Marinara Sauce

Preheat oven to 375.
Start pasta and cook until al dente according to the box.

Start stations for the chicken.
Plate one- raw chicken
Small Bowl- Mix egg and milk
Large Mixing Bowl- Add breadcrumbs, spices, parmesan cheese and a couple pinches of salt and grinds of pepper.
Large Plate- for the breaded chicken.

One piece of chicken at a time: dredge in egg mixture, roll in the breadcrumbs and set on large plate.
Continue until all pieces are covered and ready to cook.

Heat 1/4" of olive oil in a large frying pan. Over medium heat add the chicken. Letting it cook for about 2 minutes, turn. The chicken should be golden brown. Let cook another 2 minutes and then turn heat to low and cover for about 3 minutes. The key is to not turn the chicken more than once or twice-- this keeps the breading in tact.

Drain the pasta and add to a large casserole dish. Coat with a little olive oil (to prevent the bottom from burning), a little salt and pepper and about 1 cup of the tomato sauce. Mix thoroughly.

Place the chicken directly on top of the pasta. Pour the rest of the tomato sauce on top. I placed a mozzarella slice on each piece, but you can use more or less.

Bake for 30 minutes, uncovered.

A lot of dishes to clean in the end, but if you make enough- it will feed you long enough to make up for it! Serve with steamed broccoli or fresh greens!
-e