Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, thinly sliced into cutlets (about ¼ inch thick)
  • 1 cup (125g) all-purpose flour, seasoned with salt and pepper to taste
  • 2 large eggs, beaten
  • 1 cup (90g) Italian-style breadcrumbs, seasoned with dried herbs (like oregano and basil)
  • 1/4 cup (60ml) olive oil
  • 1 tbsp (15ml) olive oil
  • 1 small onion, chopped (approx. 1/2 cup)
  • 2 cloves garlic, minced
  • 1 (28 oz/794g) can crushed tomatoes
  • 1 (15 oz/425g) can tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and freshly ground black pepper, to taste
  • 4 cups (950ml) chicken broth
  • 8 oz (227g) dried pasta (penne, rotini, or farfalle work well)
  • 1 cup (113g) shredded mozzarella cheese
  • 1/2 cup (45g) grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Dredge chicken cutlets in seasoned flour, then dip in beaten egg, and finally coat with Italian breadcrumbs.
  2. Heat olive oil in the skillet over medium-high heat. Brown the breaded chicken cutlets on both sides until golden brown and crispy. Remove chicken from skillet and set aside. Don't worry about cooking all the way through, it will finish cooking in the sauce.
  3. Add 1 tbsp olive oil to the same skillet. Sauté chopped onion until softened. Add minced garlic and cook until fragrant.
  4. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer.
  5. Add pasta and chicken broth to the skillet. Stir to combine, ensuring the pasta is submerged.
  6. Return chicken to the skillet, nestling it into the sauce. Bring to a gentle simmer, cover, and cook until pasta is tender and chicken is cooked through. Check the pasta occasionally, stirring to prevent sticking. Cook until pasta is tender and liquid is mostly absorbed. Cook to an internal temperature of 165°F (74°C).
  7. Sprinkle mozzarella and Parmesan cheese over the skillet. Place skillet under the broiler until cheese is melted and bubbly (watch carefully to prevent burning).
  8. Garnish with fresh basil leaves (if using). Serve immediately.