Chicken Parmesan

This is an ancient family recipe from Italy that my grandmother hid in her shoe while alluding Mario Batali's ancestors trying to assassinate her for it....Wait, I don't have an Italian grandmother... This is just an easy way of making a yummy chicken parmesan and a few tips I have learned.







Ingredients:
2 chicken breast
1 egg
Italian bread crumbs
1 24 oz jar of your favorite spaghetti sauce
1/2 pound of pasta

Preheat your oven to 350F and start your pasta water heating up. Pound your chicken breast to a uniform thickness, I like 1/2 to 3/4 inch. Dip your chicken into the beaten egg then press into the bread crumbs. Make sure the chicken is coated well, but you don't want clumps of crumbs. A very important step is to allow the chicken to sit at least 5 minutes before cooking. The bread crumbs need to soak in the egg and set into a crust. If you skip this part then you will be left with crust in your oil and not on your plate. Coat the bottom of a pan, non stick is not required, with olive oil and bring up to medium heat. When your oil is up to temp place your chicken in presentation side down. The chicken should cook around 5 minutes on each side, but continue to check the crust so it doesn't burn. "Doneness" is not an issue here since this will all go into the oven to finish. The point of pan searing/frying is to set the crust.
Get a baking dish (or cake pan) and coat with a layer of your sauce. When you chicken's crust is right place it into the dish and fill with your sauce. You want enough to mostly cover your chicken, but not all the way. Coat the top of the chicken with your mozzarella cheese and place into your 350F degree oven. Toss your pasta in the water and everything should finish around the same time. Like I said this is an easy dish, but done right it is super delicious!

*Sorry I really haven't figured out how to place my pictures right yet. I am still learning.