I hardly ever buy fresh basil because I can never seem to use it all up before at least half of it goes bad and no one likes moldy basil sitting on their kitchen counter. I even had a basil plant at one point and thought, “hmm, maybe this will solve my basil problem!” However, I just ended up killing the plant instead. I also killed my succulent, but that’s another story.
I haven’t ordered chicken parmesan at a restaurant in quite a while, but once upon a time, that used to be one of my go-to dishes. Now, it is one of my go-to dishes to make at home. This chicken parmesan recipe is so delicious and so perfect for a quick dinner to throw together when you’re strapped for time. So if you’re not like me and can seem to keep basil alive, start chopping! Otherwise, you can used dried basil, which is what I did.
- 1 pound boneless, skinless chicken breast (preferably free range and organic)
- 1/4 cup all purpose flour
- 3/4 cup bread crumbs
- 1 egg
- 1/2 cup fresh grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 (24 ounce) jar tomato sauce
- 1/2 package spaghetti noodles
- Fresh basil
- Salt and pepper
Bring a large pot of water with a splash of olive oil and some salt to a boil. Add the spaghetti noodles and cook until done. Set aside. In a medium sauce pan, heat the tomato sauce.
Pound down the chicken pieces and sprinkle with sat and pepper. Add olive oil to a large skillet over medium-high heat. Turn your oven on to the broil setting.
Whisk the egg and place in a shallow dish then add the flour to a separate shallow dish. Mix together the parmesan cheese and bread crumbs and place in a small bowl.
Coat each chicken breast in flour, then egg, then finish with the breadcrumb mixture.
Cook the chicken for 2-3 minutes on each side, or until golden brown and cook through. Place the chicken on a sheet pan with a wire rack. Sprinkle some mozzarella on each breast and broil the chicken until the cheese is melted and bubbling.
Top the chicken with a spoonful of tomato sauce and fresh basil. Mix the remaining tomato sauce with the spaghetti noddles, top with the chicken parmesan and enjoy!