Chicken Parmesan

 From Salt & Lavender (Follow link for all the tips and tricks)

Ingredients:

• 2 large chicken breasts, cut in half lengthwise
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup flour
• 2 eggs, beaten
• 2/3 cup panko breadcrumbs
• 1/2 cup freshly grated parmesan cheese
• 1/2 heaping tsp Italian seasoning
• 1 1/2 cups marinara sauce
• Olive Oil
• 3/4 cup shredded mozzarella cheese
• 8 ounces spaghetti
• Fresh basil, optional

Instructions:

1. Preheat oven to 400F. Boil a large pot of water for pasta and cook according to directions on package.
2. Cut the chicken in half lengthwise. Pat it dry with paper towels. Sprinkle both sides with garlic powder, salt, and pepper.
3. Prepare 3 bowls- one with flour, one with 2 eggs, beaten with a fork, and the third with panko, Italian seasoning, and parmesan cheese (stirred together).
4. Add the marinara sauce to a saucepan and warm it over low heat.
5. Add 2 tbsp of olive oil to an oven-proof skillet over medium heat. Let the pan heat up while you're doing the next step. 
6. Coat chicken breasts in flour, then egg, then panko mixture. (Shake off any excess after each step.) 
7. Add two pieces of chicken to skillet and allow them to cook 2-3 minutes per side. Transfer the chicken to a plate; add 1 tbsp of oil and cook the remaining two pieces. Once all four pieces are golden brown, return them all to skillet. Transfer the skillet to oven and bake for 5 minutes.
8. Take the skillet out of the oven and turn oven to broil. Spoon a bit of hot marinara sauce onto each piece of chicken. Top the chicken with mozzarella cheese. Return skillet to broil in oven until the cheese is bubbly and melted. Watch closely so it doesn't burn.
9. Toss drained pasta with remaining marinara sauce.
10. Serve immediately with pasta on the side and fresh basil on chicken.