Directions

1. Bring a pot of salted water to a boil in preparation for the pasta.

2. Prep the Chicken: Preheat your oven to 400°F

3. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or the flat side of a heavy pan, gently pound the chicken breasts to an even thickness of about 1/2 inch.

4. Season the chicken with salt and freshly ground black pepper.

Dredge the Chicken:

1. In three separate shallow bowls, place the flour in one, the beaten egg in another, and combine the breadcrumbs with the grated Parmesan cheese in the third.

2. Dredge each chicken breast in the flour, making sure it's evenly coated.

3. Dip the floured chicken into the beaten egg, allowing any excess to drip off.

4. Finally, coat the chicken with the breadcrumb and Parmesan mixture, pressing the breadcrumbs onto the chicken to ensure they adhere.

5. Cook the Pasta according to the package instructions, usually about 10-12 minutes.

Cook the Chicken:

1. In a large ovenproof skillet, heat the olive oil over medium-high heat.

2. Add the breaded chicken breasts to the skillet and cook for about 2-3 minutes on each side, or until they are golden brown and crispy. The chicken should be cooked through at this point.

3. Add the Sauce and Cheese: Once the chicken has been cooked, in the same skillet, add one spoon full of the Classic Marinara pasta sauce to the top of each chichen piece. Sprinkle the shredded mozzarella cheese evenly over the chicken.

4. Bake and Finish: Place the skillet into the preheated oven and bake for about 5-7 minutes or until the cheese is melted and bubbly.

Serve

1. While the Chicken Parmesan is baking, you can drain and set your pasta aside and add the rest of your classic marinara to the pot

2. Once the chicken is done, garnish the dish with fresh basil leaves (if desired).

3. Serve the Chicken Parmesan over the cooked pasta.