PARMESAN CRUSTED CHICKEN WITH BAKED PENNE

-THINLY SLICED BONLESS CHICKEN BREASTS

-1 BOX PENNE

-1 JAR PASTA SAUCE

-1 BAG ITALIAN BLEND SHREDDED CHEESE

-1 CUP SHAVED PARMESAN

-1 CUP GRATED PARMESAN

-FLOUR

-EGGS

-PANKO BREAD CRUMBS

-OLIVE OIL

-DRIED OREGANO

-SALT/PEPPER

INSTRUCTIONS

1. Preheat your oven at 350 degrees. Grease a 9x13 baking dish.

2. Set up your breading stations: Flour, egg, then breadcrumbs in separate containers or bowls. ADD about 1 cup of grated parmesan to the breadcrumbs, as well as your salt & pepper to taste.

3. Cook pasta according to box directions for al dente. Spoon a thin layer of pasta sauce on the entire bottom of the baking dish. Layer pasta, sauce, shredded cheese blend and repeat. Making sure that the last layer is a heaping layer of cheese. Cover with tin foil and bake for 25-30 minutes until cheese is completely melted throughout. Uncover and broil on low for 3-5 minutes until top layer of cheese is bubbly and slightly browned. Top with dried oregano.

4. While the pasta is cooking, bread your chicken. First, dredge in flour, then completely cover in egg (shake off excess) and coat in panko bread/parmesan mixture.

5. Heat 4-5 tablespoons of olive oil in a large skillet over medium high heat. Cook chicken in pan for about 7-8 minutes on each side, until deep golden brown and cooked throughout. Remember, they are thin so they won't take too long but if you're not sure you can cut open a little in the center to check, or use a meat thermometer. (165 degrees)

6. Top with shaved parmesan.

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