Ingredients

White wine vinegar

Dijon mustard

Salt

Pepper

4 medium-sized chicken breasts

Homemade spaghetti sauce

Panko

Olive oil

Italian seasoning

Provolone cheese

Parmigian/Reggiano cheese

Red pepper flakes

Preparation

  • Preheat oven to 450 degrees
  • Boil big pot of water for pasta

MARINATE CHICKEN

  • In a medium bowl, mix 3 TBSP dijon mustard, 2-3 TSP white wine vinegar, salt, and pepper.
  • Add chicken breasts and marinate for 15-30 mins

MAKE TOMATO SAUCE

  • Meanwhile, make tomato sauce according to your favorite recipe, preferably with canned peeled San Marzano tomatoes

BREAD CHICKEN

  • In a bread pan, mix two cups of panko, drizzle of olive oil, salt, pepper, and Italian seasoning

  • Using tongs, shake excess marinade from each chicken breast, then dredge in panko two times on each side, coating well until panko is dry on exterior of coating

  • Add coated chicken breasts to oiled baking pan and bake for 20-25 mins, until panko is lightly browned

  • Add pasta to boiling water and cook to al dente

  • Switch oven to broil

  • Top chicken with provolone cheese and broil for 10 more mins until cheese is bubbly and browned

ASSEMBLE DISH

  • Spoon pasta onto each plate
  • Place one chicken breast on each plate of pasta
  • Top with tomato sauce, grated Parmigian/reggiano cheese, and red pepper flakes to taste