Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup Italian-seasoned breadcrumbs
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 jar marinara sauce (24 oz)
• 2 cups grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 lb linguine pasta
• 1/4 cup chopped fresh parsley
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, mix together the breadcrumbs, garlic powder, salt, and black pepper.
3. Place the flour in another shallow bowl and beat the eggs in a third bowl.
4. Dip each chicken breast first in the flour, shaking off any excess, then in the beaten egg mixture, and finally in the breadcrumb mixture, patting the mixture onto the chicken to ensure it sticks.
5. Heat the olive oil in a large skillet over medium heat. Cook the chicken breasts for 3-4 minutes per side, until golden brown.
6. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange the cooked chicken breasts over the top.
7. Pour the remaining marinara sauce over the top of the chicken breasts, making sure they are completely covered. Sprinkle the grated mozzarella and Parmesan cheeses over the top of the sauce.
8. Bake for 25-30 minutes, until the cheese is melted and bubbly.
9. While the chicken is cooking, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to the package instructions. Drain and set aside.
10. To serve, divide the cooked linguine onto 4 plates. Top each plate with one of the chicken breasts and some of the sauce. Garnish with chopped fresh parsley.