Ingredients
Equipment
Method
Method:
- Step 1: Prepare the Spaghetti - Begin by bringing a large pot of salted water to a boil. Add the whole-wheat spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water for later.
- Step 2: Prepare the Chicken - While the spaghetti is cooking, preheat your oven to 375°F (190°C).
- Step 3: Bread the Chicken - In a shallow dish, combine the whole-wheat flour, kosher salt, and black pepper. In another dish, whisk the egg. In a third dish, place the whole-wheat breadcrumbs. Take each chicken breast and coat it in the flour mixture, shaking off the excess. Next, dip it in the whisked egg, allowing any excess to drip off. Finally, coat the chicken in the breadcrumbs, pressing gently to adhere.
- Step 4: Fry the Chicken - In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, add the breaded chicken breasts. Cook for about 3-4 minutes on each side until golden brown. You may need to do this in batches to avoid overcrowding the pan.
- Step 5: Assemble the Dish - In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the fried chicken breasts on top, then cover each piece with the remaining marinara sauce. Sprinkle the shredded mozzarella and freshly grated Parmesan cheese evenly over the top.
- Step 6: Bake - Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is bubbly and golden.
- Step 7: Serve with Spaghetti - While the Chicken Parmesan is baking, toss the cooked spaghetti with a splash of the reserved pasta water and a bit of marinara sauce to coat. Plate the spaghetti and top with a piece of the baked chicken. Garnish with additional Parmesan if desired.
Notes
- For extra flavor, consider adding herbs to your breadcrumbs.
- Use fresh ingredients for the best taste, especially in the marinara sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days.