Super Easy, No Fry, Chicken Parmesan

Ingredients:

2 boneless, skinless chicken breasts. You can leave them whole or butterfly

2 large eggs, beaten

250g of breadcrumbs

100g flour

Salt & Pepper to taste

1 tbsp olive oil 

Scamorza Bianca 230g, sliced or grated

Rustichella dAbruzzo Linguine 500g

Prunotto Organic Tomato with Basil Sauce x2 

Fresh basil (optional)

Parmigiano Reggiano grated to taste (optional)

Method:

Preheat your oven at 200°C. Place the beaten eggs in a bowl, flour in another bowl, and breadcrumbs with salt and pepper in an another. 

Dip each chicken breast in flour, then into the beaten eggs. Then, coat them in the breadcrumb mixture, pressing gently to adhere. 

Place the breaded chicken breasts in a tray lined with parchment and drizzle with the olive oil. Cook until golden brown on both sides, about 8-10 minutes per side in the oven.

While the chicken is cooking, start cooking the linguine until al dente approx. 7 min. Drain pasta water and toss pasta with sauce (reserve some sauce for the top of the chicken).

Transfer the pasta to baking dish and top with browned chicken breasts. Top each chicken with tomato sauce, spreading it evenly and then top with sliced scamorza cheese.

Bake in the preheated oven for 10 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

Once cooked, garnish with fresh basil leaves and Parmigiano Reggiano if desired.

Enjoy your delicious Chicken Parmesan!