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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 375ºF.
Step 2
Cook the 12 ounces penne pasta in salted water according to the package directions. I like to undercook it for 2 minutes, as it will continue to cook later on in the sauce. Reserve 1 cup of the water, then drain the pasta and set aside in a bowl.
Step 3
In a large jug, combine the 15 ounces marinara sauce and reserved pasta water. Season to your taste.
Step 4
While the pasta cooks, slice the 2 boneless skinless chicken breasts in half, lengthwise to get 4 cutlets. Rub each with Kosher salt and pepper, and 1 tablespoon Italian seasoning.
Step 5
In a shallow plate, combine the 1 cups breadcrumbs with the 1/3 cup grated Parmesan cheese and set aside. Dredge the seasoned chicken cutlets into 1/3 cup flour, then dip them into the beaten 2 large eggs. Next, coat the chicken cutlets with the parmesan-breadcrumb mixture.
Step 6
Heat 1 tbsp of olive oil in a pan over medium heat. Cook the chicken cutlets until golden brown and crispy on both sides, around 6-7 minutes per side. Set aside on a chopping board.
Step 7
Allow the cutlets to sit for a couple of minutes, then slice them and get ready to assemble the dish.
Step 8
Stir the cooked pasta with the marinara sauce.
Step 9
Take a large baking dish and spread half of your pasta. Top with sliced chicken cutlets and sprinkle with half of the 1 1/4 cups shredded mozzarella cheese. Repeat the layers, finishing off with the rest of the mozzarella cheese.
Step 10
Bake for 15 minutes, or until the cheese is melted.
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