How to make it

  • 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.

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