Recipe: Oven-Baked Chicken Parmesan (using cornflake crumbs)

OVEN-BAKED CHICKEN PARMESAN

1/4 cup flour
1 egg
1 cup cornflake crumbs
1 tablespoon water
4 boneless, skinless chicken breast halves
1 (26-ounce) jar of spaghetti sauce (divided use)
1 cup shredded mozzarella cheese
1/4 cup grated or shredded parmesan cheese
12 ounces uncooked spaghetti

Preheat oven to 375 degrees F. Lightly coat baking pan with oil or nonstick cooking spray.

Place flour, egg and cornflake crumbs in separate shallow bowls. Add the water to the bowl with egg and beat well.

Place the chicken breasts on a flat surface, cover with plastic wrap and pound the thick parts with the bottom of a saucepan until they are about 1/2 inch thick. (Thawed frozen chicken breast may be thin enough that they won't need to be pounded.)

Dip chicken breasts in flour to coat. Shake off excess. Dip both sides of chicken breasts in egg, then immediately place in cornflake crumbs. Press slightly to make sure they stick. Place chicken breasts in prepared pan.

Bake for 30 minutes, or until chicken is done. Remove from oven and place 2 tablespoons of spaghetti sauce on top of each chicken breast and top with mozzarella cheese. Sprinkle with parmesan cheese and bake for 8 to 10 minutes longer, until cheese is melted.

Meanwhile, bring a large saucepan of salted water to a boil and add spaghetti. (Hold the spaghetti by one end. Place the other end in the boiling water. As it softens, gently press the spaghetti into the water until you can let it go and it falls into the water. Repeat with remaining spaghetti, then stir to make sure it's moving freely in the water.) Cook for 10 minutes, or until al dente. Drain spaghetti in colander and keep warm. Heat remaining spaghetti sauce in a small saucepan over medium-low heat.

Serve the chicken with spaghetti and sauce on the side. Serve with more parmesan, if you like.

Makes 4 servings
Source: College Cooking: Feeding Yourself and Your Friends by Megan Carle and Jill Carle