Cooking Instructions

• Preheat oven to 450 degrees F.
• Butterfly chicken breasts: Place one hand on top of the breast and carefully run a knife through the center of the meat to create two, even, thin breast halves.
• Pat chicken dry and season well on both sides with salt and pepper.
• Add eggs to a shallow bowl and beat well. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
• Dip each piece of chicken into the egg mixture, and then press into breadcrumbs, coating on both sides.
• Add oil to a large skillet over medium-high heat. Once hot, add breaded chicken and cook for about 2 minutes on each side, until golden, but not cooked through.
• Spoon a thin layer of marinara sauce into a 9×13’’ baking pan, to cover the bottom of the pan. Place breaded chicken on top.
• Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
• Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees F).
• Garnish with fresh chopped basil. Serve over hot cooked spaghetti noodles, with extra sauce, if desired.