Chicken Parmesan

4 servings

4 skinless, boneless, chicken breast

Extra Virgin Olive Oil

1/2 C. flour

2 large eggs, lightly beaten

1 Tbsp. water

1 C. dried bread crumbs

1/2 - 1 C. shredded Mozzerella

Freshly grated Parmesan

Fresh basil, sliced thinly

Hot cooked spagetti pasta, just al dente, (to serve 4)

Preheat oven to 450.

Slice your chicken in half horizontally, so that you have 8 thin cutlets of chicken. Set up your "assembly line": In a shallow bowl or scooped plate, place flour; season with salt and pepper. In a wide bowl, whisk eggs and water until frothy. On the last plate, put bread crumbs; season with salt and pepper.

Using an OVEN-PROOF, lidded skillet, heat 1-2 Tbsp. Olive Oil over med-high. Lightly coat chicken in seasoned flour, then dip in egg to coat completely. Allow egg to drip off, then dredge in bread crumbs. Add chicken to hot oil and cook 2-4 minutes on each side just to get a nice golden crust.

Pour sauce over chicken and sprinkle with mozzerella, parmesan and fresh sliced basil. Cover and bake for 15-20 minutes. Serve hot with spagetti.