- Boneless, skinless chicken breasts
- 1/2 c. panko crumbs or Italian bread crumbs
- 1/2 c. Parmesan cheese
- 2 T. parsley flakes
- 2 t. garlic powder
- 2 eggs
- 1/2 c. flour + pepper and salt mixed in
- olive oil
- shredded mozzarella cheese
- marinara sauce (Paula Deen's recipe for sauce is excellent!)
- whole wheat noodles
Mix crumbs, Parmesan cheese, parsley flakes and garlic powder. Dip chicken breasts in flour and then egg. Cover with crumb mixture. Repeat process for extra thick, crunchy Parmesan chicken. Cook chicken in 1" hot olive oil until both sides are browned. Place in baking dish. Bake at 350 for 35 minutes. Remove chicken from oven and pour marinara sauce over it. Bake for 10 more minutes. Remove chicken again and sprinkle desired amount of cheese on top. Bake for an additional 10 minutes. Serve over whole wheat noodles. Throw some garlic butter french bread wrapped in aluminum foil in the oven and bake for a few minutes after chicken.
This is apparently now Mark's new favorite dish. I combined three recipes together to get this one. You have to try the Paula Deen spaghetti sauce. It's so good and very easy to make. I learned about doubling the crust on the chicken from some show on Food Network.
