• 500 gs boneless chicken (17 ozs) breasts or thighs
  • 1 cup panko (japanese bread crumbs)
  • 1 sprig rosemary stem removed and minced
  • 3 sprigs thyme stems removed and minced
  • 40 gs parmigiano reggiano (1.4 ozs) grated
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 3 tbsps extra virgin olive oil
  • 4 cloves garlic minced
  • 1 large onion minced
  • 28 oz canned diced tomatoes
  • 2 tbsps tomato paste
  • 2 tsps dried oregano
  • 1 tsp salt to taste
  • Black pepper to taste
  • 80 gs mozzarella cheese (2.8 ozs) grated
  • 450 gs dried spaghetti (16 ozs)
  • Flat leaf parsley minced for garnish


  1. Put the oven rack in the middle position and preheat to 350 degrees F. Place a cooling rack on top of a baking sheet.
  2. In a large bowl, combine the panko, rosemary, thyme and Parmigiano Reggiano.
  3. In a separate bowl, beat the egg until the yolk and white are well incorporated.
  4. Generously salt and pepper the chicken on both sides, then dust with flour to coat evenly.
  5. Dip the coated chicken in the egg, making sure to cover the whole surface of the chicken with egg, then transfer the chicken to the bowl with the breadcrumb mixture.
  6. Coat both sides with a thick layer panko, pressing down on the chicken a bit to ensure an even coat.
  7. Place the chicken on the wire rack, then drizzle 2 tablespoons of olive oil evenly over the chicken.
  8. Put the baking sheet in the oven. Bake chicken for 20-25 minutes or until an instant-read thermometer reads 160 degrees F.
  9. While the chicken is baking in the oven, make, or reheat the basic tomato sauce.
  10. Bring a large pot of well-salted water to a boil.
  11. After removing the chicken from the oven, increase the temperature to 450 degrees F.
  12. Pour the sauce into a casserole dish, then top with the baked chicken.
  13. Sprinkle with the Mozzarella, and additional Parmesan if you’d like.
  14. Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden brown crust on top.
  15. Boil the pasta according to the package directions, drain, then toss with olive oil.
  16. Serve the Chicken Parmesan over a bed of spaghetti with a sprinkle of parsley to garnish.