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1
Place chicken breasts in a large zip-top bag.
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2
Using the flat side of a meat mallet, pound breasts until they are thin.
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3
This will help them cook uniformly (is that even a word?
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4
).
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5
In one bowl (I use a pasta bowl) or plate, combine flour, salt, pepper and garlic powder .
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6
In a second bowl/plate, put eggwash (beaten eggs plus water).
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7
In a third bowl/plate, combine crushed croutons, Panko breadcrumbs, Italian seasoning and basil.
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8
Dip each chicken breast first in the flour mixture, then in the eggwash, then in the breadcrumb mixture, making sure to coat both sides.
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9
Set aside.
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10
Preheat oven to 450 degrees (F).
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11
Warm your marinara sauce on the stovetop in an oven-safe pot or Dutch oven (I used my Le Creuset).
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12
Make sure that the pot is large enough to hold all of the chicken breasts because this will be the vessel that you will be using to finish the dish.
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13
Cook pasta according to package directions.
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14
Heat olive oil in a large frying pan to medium heat.
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15
Add the coated chicken breasts to the hot oil (working in batches if necessary), and cook until the bottom of the breast is starting to get nice and brown.
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16
Flip over and repeat on the other side.
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17
Place browned chicken breasts on top of the marinara sauce in an oven-safe pan, sprinkle each breast generously with Parmesan cheese.
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18
Place the dish uncovered into the oven and bake for 10 minutes or until sauce is hot and cheese is melted and bubbly.
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19
Plate by adding some noodles, topped with a chicken breast and some extra sauce.
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20
Finish with more grated Parmesan cheese, if desired.
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21
Enjoy!
