Chicken Parmesan (I also do like eggplant parm too but not many places in Maine sell eggplant)

This chicken turned out delicious and moist. Adding olive oil and using panko breadcrumbs helped retain moisture.

Ingredients

Chicken Tenders (The original version calls for chicken breasts)
4 eggs mixed with 1 tbsp of water, one dash of onion powder, and one dash of garlic powder.
Bowl of flour
2 to 3 cups of panko breadcrumbs (I ended up using more), mixed with 4 to 5 tbsp of olive oil, and grated parmesan cheese.
Some salt and pepper.
Marinara sauce (Link to my homemade sauce: https://www.furaffinity.net/view/61309133/)
Parsley

Preheat your oven to 425F (I had mine set to convection)

Grab a baking sheet lined with parchment paper and begin setting up your breading station with our flour, egg wash, and breadcrumbs. Dip your chicken in the flour first, shaking off any excess, then in the egg wash, and finally in the breadcrumb mixture. Lay each chicken onto the sheet pan, place it in the oven for 20 to 25 minutes, and flip it halfway through. Once done, bring the chicken out and top it with a mozzarella and parmesan. Here you’ll throw it back in the oven, but set it to broil for 5 minutes on high or just until the cheese melts.

Cooking the Pasta

You can use angel hair, fettuccine, or any pasta you would like. To get it right, I recommend using spaghetti pasta. Add salt and chicken broth to your pot after you fill it with water; this will enhance the flavor of your pasta. Once it’s done, strain the pasta and transfer it back to the pot. Add a splash of olive oil and some marinara sauce, mixing it.



Building the Dish

Plate the pasta, place the chicken on top, spread some marinara on top, and garnish with parsley. Finally, enjoy!