Chicken Parmesan with Spaghetti

Ingredients

• 1 teaspoon butter 
• 0.3 teaspoon pepper red crushed
• 1 large eggs lightly beaten
• 2 tablespoons flour all-purpose
• 3 tablespoons basil fresh finely chopped
• 6  garlic cloves thinly sliced
• 1 teaspoon garlic powder 
• 0.5 teaspoon kosher salt divided
• 1.5 tablespoons olive oil divided
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 0.3 cup parmigiano-reggiano cheese grated
• 2 ounces part-skim mozzarella cheese thinly sliced
• 29 ounce petite-diced tomatoes unsalted drained canned
• 16 ounce chicken breast halves boneless skinless
• 4 ounces pasta like spaghetti uncooked

Equipment

• food processor
• frying pan
• baking sheet
• sauce pan
• broiler

Directions

1. Preheat broiler to high.
2. Cook pasta according to package directions, omitting salt and fat; drain.
3. While pasta cooks, place tomatoes in a food processor; process until almost smooth.
4. Heat a saucepan over medium-low heat.
5. Add 1 1/2 teaspoons oil to pan; swirl to coat.
6. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally.
7. Add tomatoes and 3/8 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil. Toss 1 cup sauce with pasta; keep warm.
8. While sauce cooks, split each chicken breast half horizontally to form 2 cutlets (4 total).
9. Combine flour, garlic powder, and remaining 1/8 teaspoon salt.
10. Sprinkle tops of cutlets with half of flour mixture; pat evenly onto cutlets. Turn cutlets over.
11. Sprinkle with remaining flour mixture; pat onto cutlets. Shake off any excess flour.
12. Place egg in a shallow dish.
13. Combine panko and Parmigiano-Reggiano in another shallow dish. Dip cutlets in egg; dredge in panko mixture.
14. Heat a large nonstick skillet over medium-high heat.
15. Add remaining 1 tablespoon oil and butter to pan; swirl until butter melts.
16. Add chicken to pan; cook 4 minutes on each side or until browned and done.
17. Place chicken on a baking sheet; top evenly with mozzarella. Broil 2 minutes or until cheese melts.
18. Arrange about 1/2 cup pasta mixture on each plate; top each with 1 cutlet and about 3 tablespoons remaining sauce.
19. Sprinkle with torn basil, if desired.