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1
Bring a pot of water to a boil over high heat.
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2
Cook penne according to package directions.
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3
First, set up the breading station for the chicken.
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4
Place seasoned flour (flour, salt, pepper) in one shallow dish.
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5
Combine bread crumbs, Parmesan cheese, Italian seasoning, and panko in another shallow dish.
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6
Lightly beat the egg with a fork in a third shallow dish.
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7
Lightly coat each chicken breast with flour, then dunk it in the beaten egg (let any excess egg drip off), and then coat it in the bread crumbs and panko.
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8
Repeat with each chicken breast.
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9
In a large skillet (I used a 11 1/2 inch one), heat butter and olive oil over medium heat.
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10
Place chicken breasts in the skillet in one layer and cook for several minutes on each side until cooked through.
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11
Top each chicken breast with tomato sauce and cheese slices.
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12
Turn the oven on broil and transfer the skillet to the oven.
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13
Let it sit under the broiler for a few minutes until the cheese has melted and starts to bubble.
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14
Serve the chicken Parmesan over the penne and garnish with parsley.
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15
Note: I bought presliced chicken breasts, but if you cant find them, buy regular boneless skinless chicken breasts and slice them horizontally in half.
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16
You want them about 1/4 inch thick, so pound them out thinly with a mallet or rolling pin, if needed.
