Things You'll Need:
- 2 large chicken breasts Plastic wrap Meat tenderizer 3 tbsp. olive oil Large saucepan 1 tsp. minced garlic ½ tsp. basil ¼ tsp. sugar 1 (28 oz.) can crushed tomato ¼ tsp. oregano Kosher salt Black pepper Large egg Shallow dish ½ cup fresh bread crumbs Large pot 8 oz. linguine ¼ cup grated fresh Parmesan cheese Serving plates
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Step 1
Place the two chicken breasts on a sheet of plastic wrap, then cover with another piece of plastic wrap. Use a meat tenderizer to pound the chicken breasts into pieces about ¼ inch thick.
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Step 2
Pour 3 tbsp. of olive oil into a large saucepan over medium-high heat, and then add the garlic. Cook until the garlic begins to sizzle, and then add the basil, sugar, tomato, oregano, and a pinch of salt and pepper.
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Step 3
Simmer the sauce for 10 to 12 minutes, or until it has thickened. Place the lid on the sauce and reduce heat to low to keep it warm while preparing the chicken and pasta. Preheat the oven to 400 degrees.
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Step 4
Add one egg and ¼ tsp. salt to a shallow dish and beat until thoroughly mixed. Combine the bread crumbs, ¼ tsp. salt and a dash of black pepper in a separate dish and mix. Dip each of the chicken breasts in the egg, and then coat them with the bread crumbs.
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Step 5
Place the chicken breasts in the oven and cook for 45 minutes or until golden brown. Remove from the oven and cover the chicken with grated Parmesan cheese. Place in the broiler for an additional 5 to 10 minutes, or until the cheese is melted and brown spots begin to appear.
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Step 6
Prepare the pasta while the chicken is cooking. Pour 2 qt. of water into a large pot over high heat and bring to a boil. Add the pasta and 1 tbsp. of salt to the water and cover. Boil the pasta for 10 to 15 minutes or until tender. Drain and set aside.
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Step 7
Divide the pasta equally between the two serving plates. Place the Parmesan chicken breasts over the pasta, and then pour the marinara sauce over the chicken. Serve immediately.
