Chicken Parmesan

The chicken can be breaded earlier in the day, so all you need to do for dinner is to heat up the jar of pasta sauce and boil the spaghetti while the chicken is baking. It is traditional to fry the fillets in olive oil, so that is another option. (Now you can usually find chicken fillets in the supermarket - no need to pound whole breasts.) Serve with a tossed salad and a fresh baguette for a nice meal.

2 lbs boneless, skinless chicken breasts (about 6 halves)
1 cup finely grated parmesan cheese (plus extra for garnish)
1 cup Italian-style bread crumbs
2 eggs, beaten
1 pound spaghetti
olive oil
1 – 26 oz. jar your favorite pasta sauce, or home made

Heat oven to 350° (and put a large pot of water on to boil for the pasta). Rinse the chicken breasts and pat dry, removing the rib meat (chicken tender) if necessary. Pound the breast flat with a mallet. In one flat, wide dish, beat two eggs. In another flat, wide dish mix the cheese with the bread crumbs. Prepare a baking sheet – either line with parchment paper, or oil lightly. Dip each piece of chicken in the eggs, completely covering and then place each piece in the bread crumb mixture, coating each side. Place on prepared baking sheet. Bake chicken for 15-20 minutes, turning half-way through or until cooked through. Baking time will depend on thickness of chicken breasts. Boil the pasta according to package directions, drain and toss with a little olive oil. Heat the pasta sauce in a saucepan.

To serve, place a serving of pasta on a plate and place a chicken breast next to the pasta. Put a ladle of pasta sauce over all and garnish with additional cheese if desired.

Serves 4 to 6.

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