INGREDIENTS:
Boneless Chicken Breast
Italian Bread Crumbs mixed with Parmesan cheese
Eggs
Marinara Sauce (homemade)
Fresh Mozzarella Cheese
Fresh Parmesan Cheese
Fresh Ricotta Cheese (seasoned)
Cooked Spaghetti Noodles
Preheat oven to 400 degrees
Boil your noodles, drain, and then toss around in your seasoned ricotta cheese. I make fresh ricotta but you can use store bought. I season my ricotta with Italian seasoning (I make a blend of dried oregano, basil, marjoram, thyme, roughly ground rosemary, and dried onion flakes), freshly grated Parmesan cheese, and freshly grated mozzarella cheese. Set aside.
Flatten the chicken breast to desired thickness. Give it an egg wash and then toss around in Italian bread crumbs. Cook in some olive oil on medium heat until crusty on both sides. Take a pie plate, place some heated marinara sauce on the bottom, add a portion of the noodles, and place the chicken breast on top. Cover with marinara, place some freshly sliced mozzarella on top, and then sprinkle some freshly grated Parmesan cheese on top. Bake until cheese is melted and noodles are a tad crunchy or until you feel it is done to your satisfaction.
Buona Mangiata, Drew