Baked Chicken Parmesan Casserole

Just Add:        

Chicken         

Eggs         

Oil         

Cheese        

Tomato Sauce

You Will Need:

Directions:

1.        The Pasta: Fill a 2-3 qt. (1.9 L to 2.8L) pot with water.  Bring to a boil over high heat.  Add contents of your pasta bag and cook 6-8 minutes until soft.  Drain and set aside.
2.        The Chicken: Pound your chicken until it is thin, or butterfly it.
3.        Empty the dredge mix (bag #1) onto a large dish.  Spread evenly.  Beat your eggs in a separate large, shallow bowl (or deep dish). Finally, empty the breadcrumb mixture (the remaining, unlabeled bag) onto another large plate. Spread evenly.
4.        Place chicken breasts in the dredge-mix and coat both sides.  Then, transfer the chicken to your bowl of beaten eggs and, again, coat both sides.  Finally, place chicken on your plate of breadcrumb-mix.  Press both sides of the chicken into the mixture until well-coated.
5.        Heat 2 tbsp of vegetable oil in a large skillet on medium to medium-high heat.  Once your pan is hot, sear each side of the chicken breasts until browned (about 2-3 minutes per side).  Transfer chicken to a 9” x 13” baking dish or casserole dish.
6.        The Assembly: Spoon your cooked pasta in and around the chicken breasts. Evenly cover the top of the casserole with your jar or can of pasta sauce.  Top with a cup of shredded mozzarella.  Cover with foil.
7.        Preheat oven to 350°F (175°C).  Bake for 30-40 minutes (or until chicken reaches an internal temperature of 165°F/75°C). Let cool 10-15 minutes. Dig in!