1boneless, skinless chicken breast-split down the middle
1egg
¼cupbreadcrumbs-I prefer Panko
¼cupfreshly grated Parmesan cheese plus more for the top
¼tspfreshly ground black pepper
1Tbspunsalted butter
1cupshredded mozzarella cheese or sliced fresh mozzarella
2servingof spaghetti pasta
Instructions
Heat a saucepan over medium-high heat and add 1 tablespoon of the olive oil. Add minced onion and sauté until tender. Add the garlic, and the red pepper flakes. Stir for 30 seconds. Add the basil, oregano, sugar, canned tomatoes and salt. Simmer for 30 minutes; stirring occasionally.
Meanwhile using a sharp knife slice the chicken breast into two flat, equal halves.
Whisk an egg and place on a plate. One another plate combine bread crumb and Parmesan cheese.
Coat chicken pieces with pepper and additional salt if desired. Place chicken breast in egg mixture and turn several times to cover. Next coat with the bread crumb and Parmesan mixture.
Heat a large skillet over medium-high heat. Swirl 1 tablespoon of olive oil along with butter to coat the pan. Add the chicken breasts cook until golden, about 3 minutes on each side.
Preheat the oven to 400 °F. Spoon some tomato sauce into a greased baking dish to cover. Layer sauce over chicken pieces and top with mozzarella. Spoon in remaining sauce on and around the chicken and sprinkle with Parmesan cheese. Bake for 25 minutes until golden and bubbling.
While chicken is baking heat pasta water and cook spaghetti according to package instructions.