1 pound boneless, skinless chicken breast
1 cup plain breadcrumbs
1/2 tsp salt
1/4 tsp ground pepper
1 cup flour
2 tbsp dijon mustard
6 thin sliced mozzarella (or about 2 cups shredded mozzarella)
1/2 cup grated parmesan
2 cups marinara sauce (see recipe below)
fresh parsley (to top)
fresh basil (to top)
2 tbsp olive oil
4 cloves garlic
1 tsp red pepper flakes
1 24 oz can San Marzano tomatoes (peeled or crushed)
1 tsp salt
1. Preheat the oven to 400 degrees. Slice each chicken breast in half and pound with a tenderizer if needed. Chicken breasts should be roughly 1/2 inch thick.
2. Combine flour and salt and pepper in a shallow bowl. In the second bowl whisk together egg and dijon mustard. In the third bowl add in the breadcrumbs. Working in batches, dredge the chicken breast in flour, then egg, and then coat in breadcrumbs, making sure the entire chicken is evenly covered. Set aside.
2. Place chicken breasts on a baking sheet with cooking spray. Bake for 15 - 20 minutes until the chicken is golden brown and crispy. Top each chicken breast with about 1/4 cup of marinara sauce and cheese. Return to the oven and bake for 5 more minutes, or until cheese is fully melted. Serve with spaghetti and top with fresh parsley.
To make the marinara sauce heat 2 tbs olive oil in a large skillet. Cook garlic for 2 minutes until fragrant. Add in the red pepper flakes and cook for another 30 seconds. Add in the tomatoes and salt. Bring sauce to a boil then reduce heat to low and cover. Cook for 1 to 1 1/2 hours.