- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko (Japanese-style bread crumbs)
- 1/3 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 4 skinless, boneless chicken breast halves
- Salt to taste
- Ground black pepper to taste
- 8 ounces dried linguine
- 2 tablespoons olive oil
- 1 1/2 cups marinara sauce
- grated Parmesan cheese
- Whisk egg, the 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Combine panko, the 1/3 cup cheese, and Italian seasoning in another shallow bowl. Sprinkle chicken lightly with additional salt and pepper. Dip each chicken breast half into egg mixture, turn to coat all sides evenly. Then dip into panko mixture, turning to coat all sides evenly. Gently shake off any excess panko.
- [Cleaning Tip: Wipe off any chicken juice or egg that may have spilled on the countertop with a Clorox(R) Disinfecting Wipe. Rinse hands once complete.]
- Cook linguine according to package directions in a large pot. Drain and return to the pot; cover to keep warm.
- While pasta cooks, heat oil over medium-high heat in a large skillet. Cook chicken in hot oil for 10 to 12 minutes or until chicken is no longer pink, turning once. (If chicken browns too quickly, reduce heat to medium.)
- Place marinara sauce in a microwave-safe dish. Microwave on 100 percent power (high) for 1 to 2 minutes or until heated through. stirring once. Spoon about 1/3 cup sauce over each chicken breast half. Sprinkle with additional Parmesan cheese. Serve chicken over pasta.