Chicken Parmesean

This recipe was posted by my sister in law Lori Peck who teaches Family and Consumer Sciences in CT.  Watch for more good recipes from Lori.

Chicken Parmesan

¼ cup flour
1 egg
1 cup panko bread crumbs
1 tablespoon water
4 boneless, skinless chicken breasts
3 cups of spaghetti sauce
1 cup shredded mozzarella cheese
¼ cup Parmesan cheese
12 ounces uncooked pasta

Preheat oven to 375˚F. Lightly coat a baking pan with oil or cooking spray.

Place the flour in a shallow bowl, place the egg and water in another shallow bowl, and the bread crumbs in a third shallow bowl. Beat the egg and water well.

Place the chicken breasts on a flat surface, cover with plastic wrap, and pound the thick parts with the bottom of a saucepan until they are ½ inch thick.

Dip the chicken breast completely in the flour to coat and shake off any excess. Dip both sides of the chicken in the egg and then immediately place it in the bread crumbs, pressing slightly to make sure they stick. Place the chicken breast in the pan and repeat the process with the remaining chicken. Bake for 30 minutes, or until the chicken is done.

Place 2 tablespoons of the spaghetti sauce on top of each chicken breast and top with the mozzarella cheese. Sprinkle with the Parmesan cheese and bake for 8 to 10 minutes, until the cheese is melted.

Meanwhile, bring a large saucepan of salted water to a boil and add the pasta, Cook according to the directions on the package. Drain pasta in a colander and keep warm.

Heat the remaining spaghetti sauce in a small saucepan over medium low heat.
Serve the chicken with the past and sauce on the side.