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1
Slice the breast from the whole chicken if using.
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2
Then slice the breast in half lengthwise and remove the skin.
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3
Next, sprinkle the breasts with the salt and pepper blend.
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4
In a bowl, whisk together the milk and eggs until evenly blended.
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5
Next, blend the breadcrumbs and parsley and keep separate for breading.
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6
Preheat some oil in a large heavy pot to 350 degrees F for frying.
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7
Preheat the oven to 400 degrees F.
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8
To bread the chicken, dip a breast in the seasoned flour, then the egg wash and finally evenly coat with the breadcrumbs.
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9
Repeat the process with the remaining chicken.
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10
After breading all the chicken, place in the preheated oil and allow to cook for 2 minutes.
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11
Then flip and repeat cooking for a final 2 minutes, until golden brown.
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12
After cooking, remove and allow draining of any excess oil over paper towels.
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13
After frying, spoon 1 tablespoon of the red sauce on the cooked chicken and sprinkle with 2 tablespoons of the cheese.
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14
Then bake for 6 to 7 minutes to melt the cheese.
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15
Do not over sauce, over saucing will cause the chicken to get soggy.
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16
In a deep saucepan over medium heat, warm the remaining sauce until hot, and then toss in the cooked pasta and stir to evenly coat with the sauce.
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17
Once sauced and heated, portion to bowls and top with the baked chicken and finish with the remaining cheese.
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18
Serve.
