Chicken Parm!

Recipe from foodnetwork.com

Software

Either

• 1-1/2 cups plain bread crumbs
• 1/2 cup grated Parmesan cheese (split in half)
• 1 Tbsp dried oregano
• 1 Tbsp dried basil
• 1/2 tsp cayenne pepper

or

• 2 cups of Italian bread crumbs
• 1/4 cup grated Parmesan cheese
  

You'll also need

• 4 boneless, skinless chicken breasts
• 1/2 cup flour, on a plate
• 2 eggs, beaten, in deep plate
  
• 3 Tbsp olive oil
• 1 regular jar of pasta sauce
  
• 1-1/2 cups grated Mozzarella cheese
• 1 box pasta of choice
  

Hardware

• 375 degree oven
• Large enough pot for pasta.
  
• 9x13 baking dish
• Non-stick frying pan
• Enough plates
• 2 deep plates
  
• Flattening devices: mallet or rolling pin
• Plastic wrap
  

Place chicken breasts in plastic wrap, flatten to 1/2 inch thick with flattening devices. Combine bread crumbs, half of the Parmesan, oregano, basil, and cayenne pepper in a deep plate (hereafter called The Mix). Using tongs, lightly coat each chicken breast in flour, dip in egg, coat with The Mix. Place coated chicken on a plate. Discard or put the rest of The Mix in the refrigerator. Heat frying pan and add oil. Add chicken to the pan, 2 at time is best. Cook until golden brown on both sides. Add half of the pasta sauce to the baking dish. When chicken breasts are browned, place in baking dish. Cover chicken with the rest of the sauce. Top with Mozzarella and Parmesan cheeses. Bake in oven for 25 minutes or until cheese is bubbly. Prepare pasta according to directions. Serve with pasta.