• 2 large chicken breasts butterflied
  • Reynolds Kitchens Quick Cut Plastic Wrap
  • Salt and pepper
  • 2 eggs
  • 1/2 cup Italian Breadcrumbs
  • 1/2 cup panko breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • 2 Tbsp fresh basil leaves thinly sliced
  • 8 ounces mozzarella cheese sliced
  • spaghetti pasta and crusty bread for serving
  • 26 ounces 1 jar Marinara Sauce


  1. Preheat oven to 400F
  2. Cut each chicken breast in half lengthwise (butterfly), creating 4 chicken cutlets
  3. Place chicken on a smooth flat surface between two layers of the Reynolds Kitchens Quick Cut Plastic Wrap and pound to even thickness, about 1/4-1/2 inch.
  4. Season each chicken cutlet with salt and pepper on both sides
  5. Whisk two eggs in a small shallow bowl, and mix together the breadcrumbs, panko, and 3/4 cup parmesan cheese in another shallow bowl.
  6. Heat olive oil in a large oven safe skillet over medium high heat. Add the garlic and cook for 2-3 minutes.
  7. Dredge the chicken in eggs and then in the parmesan mixture. Add each cutlet to the oil/garlic mixture, leaving a bit of space in between.
  8. Cook for 3-4 minutes per side, or until chicken is almost completely cooked through. Add more olive oil if needed. Remove chicken. Turn off the heat.
  9. Add half the jar of sauce to the bottom of the skillet, stirring to add in the brown bits and garlic
  10. Add the chicken back into the skillet, on top of the sauce. Top with an additional spoonful of sauce per chicken, and then top with 2 slices of cheese per chicken, the remaining grated parmesan, and sliced basil.
  11. Bake for 10-12 minutes or until cheese is slightly browned and beginning to bubble
  12. Serve over spaghetti and enjoy!

This article adapted from this site

You may also like