Chicken Parmesan

• 3 large chicken breasts, about 2 pounds

• 1 cup panko crumbs

• 1/2 cup Italian seasoned breadcrumbs

• 3/4 cup shredded Parmesan cheese

• 1 tablespoon fresh minced basil

• 2 large eggs

• 6 slices mozzarella cheese

• 1 1/2 cups marinara

• More fresh basil and grated Parmesan for serving

• 8 ounces angel hair pasta
  

Grease a 9x13 baker and set aside.

Pat your chicken breasts dry and pound them evenly to a little over one inch thickness.

In a shallow bowl beat 2 eggs. In a separate shallow bowl use your hands to combine panko with bread crumbs, Parmesan and basil.

Dip chicken in egg then crumbs then back into egg and back into crumbs. Place in baking dish. Do this with the other two breasts.

Cover dish and chill for a few hours before cooking this helps adhere the crumb coating.

Preheat oven to 425.

Spray chicken breasts with cooking spray and bake uncovered on middle cooking rack 25 minutes.

Top chicken with marinara and two slices each of mozzarella and continue to bake until done- about 5 minutes more.

Turn oven on to broil and broil until cheese is golden. Just a couple minutes.

Serve with marinara over angel hair pasta and top with fresh grated parm and more minced basil.