Marinara Ayam

Instructions

1. Preheat the oven to 350 degrees fahrenheit, prepare a 9X13 inch baking dish by spraying it with cooking spray.
2. In a shallow bowl, whisk 2 large eggs. In a separate platter or plate, whisk together ½ cup panko breadcrumbs, ½ cup all-purpose flour, 2 tablespoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper. Have a third plate ready to hold the breaded chicken.
3. One breast at a time, dip the 4 boneless skinless chicken breasts in the eggs, coating evenly. Allow the excess egg to drip off the cutlet before moving the chicken to the next platter.
4. Place the egg-coated chicken cutlet in the breadcrumb and flour mixture and coat all sides completely. Place the breaded chicken onto the empty plate.
5. In a large skillet, heat 3 tablespoons vegetable oilover medium heat. Once the oil has heated up, add the breaded chicken to the pan, two breasts at a time. Cook each breast for about 4-5 minutes per side, just enough to brown each side.
6. Pour half of the 24 ounces Homemade Marinara into your prepared baking dish and place each breaded chicken breast into the baking dish in an even layer. Pour the remaining sauce over the chicken.
7. Sprinkle 1 cup shredded mozzarella cheese and ½ cup shredded parmesan cheese on top of the sauce-covered chicken. Cover the baking dish with foil and bake for 30 minutes.
8. Remove the foil and continue baking for an additional 20-30 minutes. The internal temperature of the chicken needs to reach 165 degrees fahrenheit.
9. While the chicken is baking, cook 16 ounces uncooked pasta according to the package instructions.
10. Remove the chicken from the oven and serve over the cooked pasta.