Prep Time
25 Mins
Cook Time
12 Mins
Bake Time
20 Mins
Yield
Makes 4 to 6 servings

How to Make It

Step 1

Preheat oven to 375°. Whisk together eggs and 2 Tbsp. water.

Step 2

Sprinkle chicken with salt and pepper. Dredge in breadcrumbs; dip in egg mixture, and dredge again in breadcrumbs.

Step 3

Cook chicken, in batches, in hot oil in a 12-inch heavy skillet over medium heat 2 to 3 minutes on each side or until golden brown.

Step 4

Arrange chicken in a lightly greased 13- x 9-inch baking dish.

Step 5

Spoon marinara sauce over chicken, and sprinkle with Parmesan cheese.

Step 6

Bake at 375° for 15 to 20 minutes or until cheese is melted and a meat thermometer inserted into thickest portion of chicken registers 170°.

Step 7

Meanwhile, prepare pasta according to package directions. Toss hot cooked pasta with butter and parsley. Serve chicken over pasta with Tangy Feta Dressing Over Iceberg.

Step 8

*1 tsp. table salt may be substituted.

Step 9

Tangy Feta Dressing Over Iceberg: Stir together 1/2 cup mayonnaise, 1/2 (4-oz.) package crumbled feta cheese, 2 Tbsp. chopped fresh parsley, and 1 to 2 Tbsp. fresh lemon juice. Stir in pepper to taste. Spoon dressing over 5 cups shredded iceberg lettuce. Makes 4 servings; Prep: 10 min.

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