Baked Chicken Parmesan
- 4 Chicken Breast (skinless, boneless)
- 1/2 cup Panko Crumbs
- 1/2 Pkg. Italian Shake N Bake
- 1 tbsp Garlic Powder
- 1/4 cup Parmesan Cheese (grated)
- Salt & Pepper
- 2 Eggs (beaten)
- 1 cup Mozzarella Cheese (shredded)
- Italian Seasoning
- 1 (375 g) pkg. Spaghetti (cooked and drained)
- 1 (28 oz.) can Crushed Tomatoes
- 4 clove Garlic (minced)
- 1 tbsp Olive Oil
- 1 tsp White Sugar
- 1 tbsp Lemon Juice
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Italian Seasoning
- 1/2 tsp Dried Basil Leaves
- 1/2 tsp Dried Oregano Leaves
- 1 tsp Dried Parsley Flakes
Preheat oven to 425 F.
In a bowl mix together, Panko crumbs, Shake n Bake, garlic powder, salt & pepper, and parmesan cheese.
In a separate bowl beat together 2 eggs and season with salt & pepper.
Dredge each chicken breast in the egg mixture, then into the Panko crumb mixture. Place coated chicken breasts on a greased cooking sheet. Bake in the oven for 30 minutes or until completely cooked.
While the chicken is baking, add the olive oil and minced garlic to a sauce pan over medium heat. Cook for about 1 minute, stirring constantly. Add the remaining ingredients for the pasta sauce to your sauce pan. Bring to a boil, then lower the heat and allow to simmer until the chicken is finished cooking.
Grease a 9x12 glass baking pan. Spread the pasta sauce evenly in the baking pan. Place cooked chicken breasts on top of the marinara sauce. Put a generous amount of mozzarella cheese on top of each chicken breast. Sprinkle with extra parmesan cheese. Sprinkle the top of the cheese with garlic powder and italian seasoning.
Put the glass baking pan into the oven for 5-10 minutes until the sauce is bubbly, and cheese is melted.
Cook spaghetti according to the package directions.
Serve the chicken and sauce over top of cooked spaghetti.