Ingredients:

  • 1 lb (450g) chicken breast, sliced into thin cutlets or tenders
  • ½ cup (65g) all-purpose flour
  • 2 large (100g) eggs, beaten
  • 1 cup (60g) Panko breadcrumbs
  • ½ cup (50g) grated Parmesan cheese
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) salt
  • ½ tsp (3g) black pepper
  • 3 tbsp (42g) olive oil
  • 12 oz (340g) penne or rigatoni pasta
  • 24 oz (680g) marinara sauce
  • 3 cloves (15g) garlic, minced
  • ½ cup (120ml) chicken broth
  • 1 tbsp (14g) butter
  • 1 ½ cups (170g) shredded mozzarella cheese
  • ¼ cup (25g) fresh basil, torn
  • 2 tbsp (10g) extra grated Parmesan cheese

Instructions:

  1. Set up three bowls: flour seasoned with salt and pepper, beaten eggs, and a mixture of Panko, Parmesan, and garlic powder. Coat chicken cutlets in flour, then egg, then Panko.
  2. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until a deep golden-brown crust forms. Remove chicken and set aside.
  3. In the same skillet, melt butter and sauté minced garlic for 30 seconds until fragrant.
  4. Pour in the marinara sauce and chicken broth. Stir to scrape up the browned bits (fond) and simmer on low for 5 minutes.
  5. Fold in the pre-cooked pasta, stirring until the noodles are evenly coated in the sauce.
  6. Place the seared chicken cutlets on top of the pasta, top with shredded mozzarella and extra Parmesan cheese, and cover or broil until the cheese is melted. Garnish with fresh basil.