Skip the sit-down Italian restaurant for this tasty favorite. The jarred pasta sauce makes it an easy weeknight dinner option without the hours needed to simmer and develop a true marinara. Plus, that allows you to pick and choose your favorite flavors to highlight (my go to is the garden vegetable marinara with the chunks of tomatoes). It’s a hearty meal that will leave everyone satisfied and full without the bill from Olive Garden!

It’s a very versatile recipe so you can play around with the sauce and noodle options to find your favorite combination!

 

Ingredients

Boneless, skinless chicken breasts

All-purpose flour

1-2 eggs

Panko breadcrumbs

Italian seasoning

Garlic powder

Shredded parmesan

Salt and pepper

Jarred red pasta sauce

Olive oil

Mozzarella cheese (optional)

Noodles of choice (if using)

 

Instructions

Heat pasta sauce in a small pot over low heat.

While sauce is simmering, prepare chicken. Working one breast at a time (use as many as you’d like to cook!), place a chicken breast in a large plastic bag. Using the flat side of a meat mallet, pound to 1/4 inch thickness.

Once all chicken breasts are pounded, prepare dredging station. Use three salad plates or shallow dishes. In the first, place all-purpose flour and season with salt and pepper. In the second, place 1-2 eggs and whisk with a couple tablespoons of water. (Use 2 eggs if cooking over 3 breasts.) In the third dish, place panko breadcrumbs (you’ll need a good bit but it will vary depending on how many breasts you’re cooking….use more than you think you’ll need). Season the panko generously with Italian seasoning, garlic powder (or a few fresh minced garlic cloves), shredded parmesan and salt and pepper.

Working one breast at a time, dredge in flour. Coat both sides and shake off excess. Then dredge in egg wash. Finally, dredge in breadcrumbs and gently press the chicken into the breadcrumbs to adhere them.

Heat a saute pan (nonstick or stainless) over medium high heat. Pour in a few tablespoons of olive oil and swirl around until heated. Add chicken breasts, careful not to overcrowd the pan. Cook 2-3 minutes per side or until browned on both sides and reads 160 degrees using a meat thermometer. You can add sliced or shredded mozzarella cheese or parmesan when you flip the chicken over.

Remove from pan and serve over noodles or choice or with a salad or veggie side of choice. Top with heated pasta sauce and a sprinkle of cheese and/or fresh herbs.

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Quick tip: You can also use spaghetti squash instead of zoodles to avoid pasta.

Recipe and image courtesy of Peanut Butter Runner.