Featured Pinch Tips Video
- chicken breast halves, skinless and boneless
- eggs, whisked
- 1 c
- italian style bread crumbs
- 1/2 c
- parmesan cheese, reserve 1/4 cup
- 1 tsp
- parsley flakes
- 26 oz
- spaghetti sauce, meatless
- 2 c
- mozzarella cheese, shredded
- 1 box
- linguine pasta
1Grease a 9 x 13 pan.
2Whisk eggs. Mix together the bread crumbs, 1/4 cup of parmesan cheese and parsley. Dip chicken breasts in beaten egg, then the bread crumb mixture and place in pan.
3Bake for 30 minutes in a 400* oven. Make sure the internal temperature of the chicken breasts is 165*.
4Meanwhile bring large pot of water to boil.
5When water comes to a rolling boil add a few pinches of salt and linguini. Cook according to directions. Drain well.
6Remove chicken from oven and pour 2 cups of the sauce over the chicken, sprinkle the mozzerella and the reserved parmesan cheese on top.
7Bake another 15 minutes or until sauce is bubbly and cheeses are melted.
8Mix remaining sauce over linguini and warm a bit on top of stove, plate linguini in a large pasta bowl.
9Place chicken on top of linguini. You can add some more freshly grated parmesan to your pasta.
10Serve with a crusty bread, crisp salad and nice bottle of red wine ;-)