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Chicken is covered in a simple marinara, sprinkled with Parmesan and topped with mozzarella for a delicious and cozy dinner.
Preheat oven to 350ºF and lightly spray a 9×13 baking dish with baking spray (I use my Misto).
In a large bag (I use a produce bag), crush the crackers into small pieces and season with the kosher salt.
In a shallow dish, whisk together the eggs and black pepper. Dip the chicken breast halves in one at a time coating both sides and drip any excess egg back into the dish.
Add the coated chicken into the bag with the crushed crackers and shake to coat, pressing the crackers into the chicken and then place on a large plate. Repeat with the remaining chicken until all of the chicken breast halves are coated.
In a large 10-inch nonstick skillet, heat the olive oil over medium-high heat. Once hot, work in batches, adding 2 of the chicken breast halves at a time, and cook for 3-4 minutes per side. Flip when you notice the edges of the chicken are a deep golden and cook for another 3-4 minutes. After each batch, remove to a paper towel-lined plate to absorb any excess oil and then arrange in the prepared 9×13 baking dish. Repeat with the remaining chicken.
Once all of the chicken has been cooked, reduce the heat to medium and wipe the pan out with paper towel so only a trace of oil is left in the pan. Squeeze in garlic through a garlic press and cook for a minute or two. Slowly add in the tomato sauce and dried basil. Simmer for 8 minutes and drop in the butter and stir. Pour 1/3 of the sauce over top of the chicken, leaving pieces exposed. Evenly sprinkle with the Parmesan and cover with foil. Bake for 30 minutes.
In the meantime, bring a pot of water to boil. Season with a generous pinch of kosher salt and add in the spaghetti noodles and cook as directed on the package. Drain and add to the remaining marinara, toss and heat on low to keep warm.
After the 30 minutes, remove top with mozzarella slices and pop the pan back into the oven for 10-15 more minutes more until the cheese is melted and bubbly.
Dish out spaghetti into bowls and top with the Parmesan chicken.
This sandwich is “the bomb”! My husband loves steak and I am too bored with a simple slice of meat. To mix things up a bit, I made this sandwich for dinner the other day and it turned out heavenly.
Flavorful steak with sweetness from onions, some melted cheese and a kick of garlic. Yum!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!