A delicious twist on traditional chicken parmesan. The chicken cutlets are breaded and baked, creating deliciously moist chicken to serve over pasta and sauce.
3 skinless, boneless chicken breast portions, cut in half to make 6 cutlets
2 eggs, beaten
1/2 cup grated parmesan cheese
1/2 cup Italian breadcrumbs
3/4 cup shredded mozzarella cheese
2 cups Barilla Tomato and Basil pasta sauce, divided
2 cups Barilla Rotini pasta, cooked to al dente and drained
Fresh basil for garnish
Preheat oven to 350 degrees Fahrenheit.
Spray a shallow baking pan with nonstick spray.
Combine parmesan cheese and breadcrumbs in a shallow pan.
Dip cutlets of chicken in egg and then into the breadcrumb mixture. Place on baking pan.
Spray a bit more of the nonstick spray on top of the chicken.
Bake for 20-25 minutes.
Remove from oven.
Spoon approximately 1 tablespoon sauce over each chicken cutlet and top with 2 tablespoons mozzarella cheese.
Return to oven and bake for 5 more minutes until cheese is melted.
Put some of the rotini on a plate, drizzle a tablespoon of sauce on top of the pasta (more if you like 🙂 ).
Place a chicken cutlet on top of the rotini and garnish with fresh basil.