Panko Chicken Parmesan

Ingredients:

- 4 oz uncooked spaghetti

- 2 cans (14.5 oz each) unsalted petite-diced tomatoes, drained

- 1 1/2 teaspoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 6 garlic cloves, thinly sliced

- 3/8 teaspoon salt

- 3 tablespoons finely chopped fresh basil

- 2 (8 oz each) boneless skinless chicken breast halves

- 2 tablespoons flour
- 1 teaspoon garlic powder
- 1/8 teaspoon salt

- 1 large egg, lightly beaten

- 1/2 cup panko (Japanese bread crumbs)
- 1 oz Parmesan cheese, grated (about 1/4 cup)

- 1 tablespoon olive oil, divided
- 1 teaspoon butter

- 2 oz mozzarella cheese, thinly sliced

Directions:

Preheat broiler to high.

Cook pasta according to package directions. Drain and set aside. While pasta cooks, place tomatoes in a food processor; process until almost smooth.

Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons olive oil to pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally.

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.

While sauce cooks, split each chicken breast horizontally to form 2 cutlets (4 total).

Combine flour, garlic, powder, and 1/8 teaspoon salt. Sprinkle over both sides of cutlets and pat evenly. Shake off any excess flour.

Place egg in a shallow dish. Combine panko and Parmesan cheese in another shallow dish. Dip cutlets in eggs, then dredge in panko mixture.

Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon oil and butter to pan; swirl until butter melts. Add chicken to pan; cook 4 minutes on each side or until browned.

Place chicken on a baking sheet; top evenly with mozzarella. Broil for 2 minutes or until cheese melts. Serve with pasta, remaining sauce, and additional fresh basil if desired.