Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to 1/2-inch thickness
  • 1 cup (125g) all-purpose flour, seasoned with salt and black pepper
  • 2 large eggs, lightly beaten
  • 1 ½ cups (160g) panko breadcrumbs, seasoned with 1 teaspoon garlic powder, ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes (optional), and ¼ cup grated Parmesan cheese
  • ½ cup (120ml) vegetable oil, for frying
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon sugar
  • Salt and black pepper to taste
  • 1 pound (454g) penne pasta
  • 8 ounces (227g) mozzarella cheese, shredded
  • ½ cup (50g) grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Prepare the Chicken: Set up a breading station with flour, beaten eggs, and seasoned panko breadcrumbs. Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs.
  2. Cook the Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the chicken breasts until golden brown and cooked through (internal temperature reaches 165°F / 74°C), about 4-5 minutes per side. Drain on paper towels.
  3. Make the Tomato Sauce: Heat olive oil in a saucepan over medium heat. Sauté onion until softened, then add garlic and cook until fragrant. Stir in crushed tomatoes, tomato sauce, oregano, basil, sugar, salt, and pepper. Bring to a simmer and cook for at least 15 minutes, stirring occasionally.
  4. Cook the Pasta: While the sauce simmers, cook the penne pasta according to package directions until al dente. Drain the pasta, reserving about 1 cup of pasta water.
  5. Assemble and Bake: Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce in the bottom of the baking dish. Add the cooked pasta, top with the remaining sauce and arrange the fried chicken breasts over the pasta. Top the chicken with shredded mozzarella and grated Parmesan cheese.
  6. Bake: Bake for 15-20 minutes, or until the cheese is melted and bubbly and lightly golden brown.
  7. Garnish and Serve: Garnish with fresh basil leaves (if desired) and serve immediately.