QBK’s Chicken Parmesan

2 boneless chicken breasts
Salt and pepper
1 egg
2 1/2 cups marinara sauce (I use Giada’s recipe, it’s easy to make, it’s good and it’s versatile)
2 cups panko crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon each garlic powder, onion powder, and black pepper
A dash of cornstarch (optional – it helps with the crust, however)
2 tablespoons olive oil
6 – 8 ounces spaghetti rigate (I use Barilla)
Sargento bag of shredded 6 Italian cheeses
Pepperidge Farm garlic Texas toast

Preheat oven to 425 degrees for the Texas toast.

Slice the chicken breasts crosswise and season with salt and pepper.  In a shallow bowl, beat egg till yolk and white are incorporated.  In another bowl, combine panko crumbs, oregano, basil, garlic powder, onion powder, black pepper and cornstarch (if using).  Heat deep pan over medium heat and add olive oil.  Soak sliced chicken breasts in egg wash, then dredge in crumb mixture.  Place chicken in oil, cover, and sauté for 5 minutes; turn chicken and sauté for an additional 5 minutes.  Remove chicken from pan, and set aside.

Begin warming marinara to a slow simmer, and fill deep pan with water for the spaghetti.  Cook the spaghetti according to manufacturer’s instructions.  Meanwhile, place sautéed breasts on a shallow rimmed baking pan, drizzle marinara sauce over each breast (to your liking) and sprinkle one to two tablespoons of shredded cheese atop the sauce.  Place in oven with garlic toast and bake for 5 minutes.  Serve chicken over pasta and marinara sauce with bread as an accompaniment.  Mangia!