Chicken Parmesan

Ingredients:

• 2 1/2 pounds bonelees skinless chicken breasts (aboout 5-6 breasts)
• 1 cup all purpose flour
• 3 large eggs
• 1 1/2 cups bread crumbs
• 1 1/2 cups shredded parmesan cheese
• 4 tablespoons unsalted butter
• 1/2 cup olive oil
• salt and coarse ground pepper
• 2 cups shredded mozzerella cheese
• 1 pound spaghetti noodles, cooked until tender
• 23 ounces marinara for spaghetti, plus 1 cup for chicken

Directions:

1. Preheat oven to 350F. Grease a 9x13 inch dish and set aside.
2. Lay a chicken breast in a gallon sized ziplock bag. Beat with a meat tenderizer or a rolling pin until the chicken is about 1/4 inch thick. Repeat with the remaining chicken breasts. If you have very thick chicken, cut each breast in half lengthwise before performing this step.
3. In a large shallow dish, whisk together the flour, 1 teaspoon salt and one teaspoon pepper. In a separate dish, beat the eggs. In a third dish, mix together the bread crumbs and parmesan cheese. This will be your dredging station for the chicken.
4. Dip one chicken breast into the flour, shaking to remove any excess. Dip that same piece of chicken into the eggs, making sure to coat both sides. Allow the excess to run off. Dip the breast into the bread crumb mixture, again making sure to coat each side. Place the chicken onto a large platter or baking sheet. Repeat with the remaining chicken.
5. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 cup of the olive oil and two tablespoons of the butter over medium heat until the butter has melted and the oil is shimmery.
6. Place as many pieces of the chicken as you can fit into the skillet, without crowding. Fry until golden brown, about 3 minutes on each side. Place the chicken onto the baking sheet with the paper towels. Repeat this step until all of the chicken is done, adding more oil and butter as necessary.
7. While the chicken is frying, you can start cooking the spaghetti noodles. Cook as directed in a large pot of boiling water until tender. Heat the 23 ounces of marinara in a pot over medium heat.
8. Add the chicken to your prepared dish from earlier, evenly spaced. Spoon a generous amount of the extra marinara over the top of each piece. Then sprinkle over a good amount of the mozzarella cheese.
9. Bake for about 10 minutes until the cheese is melted over the top of the chicken.
10. Add some of the spaghetti noodles to a plate. Spoon your heated marinara over the noodles. Top with a piece of the chicken. You can garnish with some parsley if desired. Serve warm and enjoy!

*Store in an airtight container in the fridge for up to two days. Reheat before serving.

Serves: 4-6