Ragu Chicken Parm Recipe

How to make it

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• Add olive oil to a large nonstick skillet and place on medium-high heat.
• If not done already, split and tenderize the chicken breasts. (I use a meat pounder and put each breast between two sheets of wax paper).
• Pat the breasts dry and lightly salt and pepper each side of each breast.
• Spread flour into a pie pan or plate.
• Mix the egg and water in a third pie pan or plate.
• Add the Panko crumbs to a second pie pan or plate.
• Dredge each chicken breast first in the flour mixture, then in the egg mixture, and finally in the flour mixture. Make sure the entire breast is coated evenly each time.
• Fry the breasts up in the hot skillet until brown on the outside, no pink on the inside. This may take two batches of frying.
• Meanwhile, bring a large pan of water to a boil with a tablespoon of olive oil and a sprinkling of sea salt.
• Lightly coat the bottom of a 9x13 baking pan (I prefer nonstick) with Ragu sauce.
• Transfer all six chicken breasts to the baking pan.
• Cover the chicken breasts completely with sauce (this should use all the Ragu).
• Cover the top of the chicken/sauce mixture with shredded parmesan cheese.
• Use all the parmesan -- you should barely be able to make out any red from the sauce.
• Bake at 350F for 20 minutes, or until the cheese has melted and slightly browned and the sauce bubbles on the sides.
• Meanwhile, add the spaghetti noodles to the boiling water.
• Boil noodles for 8-10 minutes or until you can bite a piece of spaghetti without crunch -- but before it goes soft.
• Drain and rinse spaghetti. Place back in pot and cover until the chicken is ready.
• Serve each plate with a medium portion of spaghetti noodles.
• Divide the chicken into one breast per plate on top of or to the side of the spaghetti.
• Spoon sauce and cheese mixture from the pan on top of the chicken and spaghetti.
• Let cool five minutes before eating.
• Make sure to tightly cover leftovers before refrigerating.