This recipe is adapted from Skinny Taste
2 – Chicken Breasts
3/4c – Italian Bread Crumbs (I used Progresso)
1/4c – Grated Parmesan Cheese (I used the grocery store brand 3-cheese blend)
3-4TBS – Unsalted Butter
1 – Jar of Spaghetti/Marinara/Pomodoro Sauce (Pick your favorite)
3/4c – Shredded Mozzarella Cheese
1lb (16oz) Pasta (Typically this should be served with spaghetti, but I had penne on hand.)
Mise en Place:
- Preheat your oven to 450F, spray a sheet pan with your prep spray. These are my new favorites.
- Melt your butter in the ramekin/small bowl. I used the microwave for this.
- Combine the 3/4c Italian Bread Crumbs and Grated Parmesan Cheese.
- Raw Chicken
- Ramekin of melted butter and basting brush.
- Plate of your cheese/bread crumb mix.
- Sheetpan that has been sprayed with prep spray.
- Brush both sides of the raw chicken with melted butter.
- Dip the buttered chicken into the breadcrumb mix, making sure it’s coated completely.
- Place on your prepped sheetpan.
- Bake at 450 for 20 minutes.
- Flip chicken over and bake for 5 more minutes.
- Using a meat thermometer temp your chicken. Make sure the internal temp is at least 165.
- Spoon a little bit of your pasta sauce over the hot chicken and top with shredded mozzarella cheese.
- Return to the oven for 5 more minutes to melt the cheese.
- Serve over hot pasta.
Let’s talk about how to cook your pasta.
Boil your pasta with salt. 1lb of Pasta (uncooked) with 1TBS of Salt. I use sea salt in everything I make because it’s real.
That’s it, that’s the magic trick to making your $1.17 box of pasta taste like a dream. Boil your salt and water before adding the pasta. Cook to al dente. The term “al dente” is from an Italian phrase meaning “to the tooth.” No one likes mushy pasta. To the tooth means the pasta is tender but firm when you bite it.
I paired this with a green salad and some fresh garlic bread.
Mise en Place
Mise en Place is French for “set in place” or “everything in place.” It might seem stuffy and neurotic to measure everything out and prep everything before you start cooking. In reality it will make you ten times faster and cleaner in the kitchen. When I’m training a new chef, the first two things I teach them are to work clean and stay organized.
I measure my spices out, I make sure the butter is melted. Things like that before I get started. Knowing that I’m going to need two types of sugar and baking powder from the same cupboard, I am much more efficient if I grab all three things at once rather than running around the kitchen making multiple trips for individual ingredients. How many times have you had to stop mid dinner making to go back and chop a veggie, or dig out some more garlic powder from the back of the cupboard?
I do love a good Mise en Place.