My Chicken Parmesan
My Italian husband says this chicken Parmesan recipe is his absolute favorite dinner. Parmesan-coated chicken swimming in a pool of pasta and sauce with a blanket of melted shredded Italian-blend cheese.
all-purpose flour
½
cup
salt
½
teaspoon
garlic powder
½
teaspoon
ground black pepper
¼
teaspoon
ground cayenne pepper
¼
teaspoon
chicken breast tenderloins
6
egg
1
large
half-and-half
1
tablespoon
seasoned bread crumbs
1
cup
panko bread crumbs
½
cup
grated Parmesan cheese
½
cup
minced fresh flat-leaf parsley
1
tablespoon
olive oil
2
tablespoons
water
3
quarts
salt
1
tablespoon
angel hair pasta
6
ounces
prepared marinara sauce
1 ½
cups
shredded Italian cheese blend
3
ounces
 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish.
  Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
  Beat egg and half-and-half thoroughly in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and parsley in a second shallow bowl. Dip floured chicken tenderloins into beaten egg mixture, let excess egg drip off, then press chicken into bread crumb mixture to coat. Let breaded chicken rest on a plate to set coating, about 10 minutes.
  Heat olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center, the juices run clear, and coating is golden brown, about 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
  Bring water and 1 tablespoon salt to a boil in a large pot. Cook angel hair pasta in boiling water, stirring occasionally, until cooked through, about 5 minutes. Drain.
  Pour 3/4 cup marinara sauce into the prepared baking dish and top with cooked pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins on top. Sprinkle with Italian cheese blend.
  Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.
