Add another classic to your repertoire with our version of chicken Parmesan, or chicken Parm, if you're into the whole brevity thing. We have you bake the chicken instead of deep-fry, meaning you can get rid of that hot oil, but still turn the flavors up to 11 (double-check our math on that one). Served with spaghetti and zesty marinara, you'll want to keep this recipe handy to enjoy again and again.
Mince garlic. Halve baguette. Rinse chicken breasts, pat dry, and season each side with ¼ tsp. salt and a pinch of pepper.
Cook the Pasta
Add spaghetti to boiling water and cook 7-10 minutes, or until al dente. Drain in colander, return to pot, and toss with 2 tsp. olive oil to prevent sticking. Set aside.
Set Up the Breading Station
Place panko and liquid eggs in two separate medium mixing bowls. Dip chicken breasts in panko, shake off any excess, then dip into liquid eggs. Dip chicken in panko again and place on a plate.
Bake the Chicken
Place chicken on one half of prepared baking sheet and bake 10 minutes, or until just beginning to brown. While chicken is baking, combine 1 Tbsp. olive oil, half the Parmesan (reserve remaining for garnish), and garlic in a small bowl. Spread mixture on cut sides of bread.
Finish Chicken and Warm Sauce
Once chicken has baked 10 minutes, add bread to other half of baking sheet. Spoon 2 Tbsp. marinara over each chicken breast and top with mozzarella. Return baking sheet to oven and bake 4-6 minutes, or until cheese is bubbly and chicken reaches a minimum internal temperature of 165 degrees. Add remaining marinara to a medium pan over medium heat and cook 5 minutes, or until warmed through.
Plate the Dish
Place cooked pasta on a plate and top with marinara sauce. Serve chicken atop pasta with garlic bread on side. Garnish with remaining Parmesan.