Monday, July 12, 2010
1 cup milk
2 eggs, whipped
1 cup dried Italian bread crumbs
1/2 cup grated Parmesan
1 tsp salt
1 tsp pepper
1 tbsp Italian seasoning
1 tbsp garlic powder
6 small chicken breasts (about 1.5 lbs.)
jarred marinara (I used a veggie blend and added green peppers and onions)
1 lb. of spaghetti (I used whole wheat)
Preheat oven to 400. In a small bowl add milk and eggs. Set aside. In a pie plate or other shallow dish mix together bread crumbs, Parmesan, salt, pepper and seasonings. Prepare a baking sheet by lining it with foil. Lightly spray the foil with nonstick spray. Place chicken in milk mixture then into the bread crumb mixture making sure to coat each side. Place on baking sheet. Repeat until all pieces are coated. Bake for 40 minutes.
While chicken is baking prepare marinara and pasta. Put desired amount of pasta on a plate. Top with a small amount of sauce. Place chicken on top of sauce and then a little more sauce on top. Enjoy!