Description
Thin sliced boneless, skinless chicken breasts, dredged in flour, browned and smothered in flavorful spaghetti sauce, and topped with parmesan and mozzarella cheese, served atop angel hair pasta.
Ingredients
Units
Scale
- 4 thin sliced, boneless, skinless chicken breasts
- 1/2 cup flour
- 1 Tbsp. olive oil
- 2 cans Hunt's traditional spaghetti sauce
- 1 tsp. dried oregano
- 1 Tbs. fresh chopped basil
- 1 Tbs. sugar
- 1 Tbs. water
- salt
- pepper
- 1/2 cup fresh parmesan cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 8 oz. angel hair pasta, prepared according to package directions.
Instructions
- Preheat oven to 350 degrees.
- Tenderize the chicken by placing between two sheets of plastic wrap, and pounding with a meat mallet.
- Coat the chicken with flour.
- Cook on medium high heat in the olive oil for about 3 minutes on each side, until browned.
- Prepare the sauce. Combine the 2 cans of spaghetti sauce with oregano, basil, sugar, and water.
- Spray 9 x 13 casserole dish with cooking spray.
- Pour 1/2 of the sauce into a casserole dish.
- Lay the chicken breast in a single layer over the sauce.
- Top with the rest of the sauce.
- Add the shredded parmesan cheese over the sauce.
- Add the shredded mozzarella cheese next.
- Cover and bake in preheated oven for 35 minutes.
- Serve over angel hair pasta.
Equipment
Notes
- Pounding the chicken breasts with a meat mallet tenderizes the chicken, making it more flavorful, and also it will cook faster and more evenly.
- Serving suggestion: garden salad with hot buttered garlic toast and a glass of Chianti.