Mozzarella Basil Chicken

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 ­čÖé ).

Place a chicken cutlet on top of the rotini and garnish with fresh basil.