2 boneless skinless chicken breasts, halved lengthwise

3 large eggs

Fresh mozzarella

Fresh basil

2 cups store-bought croutons, crushed

1 1/2 cups Panko® Bread Crumbs

2 teaspoons dry Italian seasoning

Salt & pepper to taste

Olive oil

Medium yellow onion, chopped

2 cloves garlic

2 (24 oz.) jars favorite marinara or other red sauce

Salt & pepper to taste

Pinch sugar

1 tablespoon butter

Favorite noodles, cooked & drained (I like angel hair pasta)

Fresh mozzarella slices

Grated parmesan


Prepare your dredging stations by whisking together 3 eggs in a shallow dish like a pie plate. In a separate shallow dish, mix together 1-2 cups panko bread crumbs, 1-2 cups crushed, seasoned croutons, plus 2 teaspoons dried Italian seasoning and salt and pepper. Set aside.

Preheat a non-stick skillet over medium heat. Drizzle in enough olive oil to cover the bottom of the pan. In another saucepan, sauté chopped onion in olive oil over medium-low heat til translucent and tender. Stir in garlic and cook til fragrant. Stir in two jars of store-bought sauce. Season with salt, pepper, sugar and a pat of butter. Allow to simmer over low.

Get your pasta water boiling and cook the noodles while you’re managing the chicken.

Dredge each piece of chicken in egg wash on both sides, then bread crumb mixture on both sides and set aside. Repeat with all four chicken halves. Brown each chicken breast in preheated oil, 2-3 minutes each side. Remove from skillet and place on a rimmed baking sheet lined with a wire rack. Bake chicken breasts in a 375 degree oven for 10-12 minutes or until cooked through. As soon as you remove the chicken from the oven, top each breast with several slices of fresh mozzarella.  

To plate, twist a tall pile of angel hair pasta in the middle of a plate. Ladle with red sauce. Top with a piece of chicken and ladle more red sauce on top to melt the cheese. Garnish with a little shredded parmesan and fresh basil.

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