Fody's Baked Chicken Parm with Spicy Marinara Penne

Pre-heat oven to 425F and grease a baking dish.

In a small mixing bowl, beat 2 eggs + shallot oil.

In a large mixing bowl, combine bread crumbs, flour, herbs + salt mixing with a fork to fully incorporate.

Using the smooth side of a meat mallet or a small frying pan, gently pound the chicken breasts until they are about ¼” thick.

Dip chicken breasts in the beaten eggs first, then dredge in the flour + breadcrumb mixture making sure to coat the chicken evenly.

Add chicken breast to baking dish and repeat with remaining chicken.

Spoon 1 tbsp of Arrabbiata sauce on top of each chicken breast + top with shredded mozzarella.

Cover with a lid or tin foil and bake for 15 minutes covered, 5 minutes uncovered for a total of 20 minutes or until chicken breasts are golden brown + internal temperature is 165F.

While chicken bakes, boil well salted water in a medium pot over medium heat. Cook penne pasta according to package instructions.

While pasta is cooking, heat 1 cup of Arrabbiata sauce on low in a small saucepan, just enough to warm it up. Do not allow it to boil.

Drain pasta but do not rinse. Rinsing the pasta will cause the starches on the pasta noodles to wash away, meaning the sauce won’t cling to your noodles.

Add warm Arrabbiata sauce to the penne + plate, topping with the baked chicken breasts + additional parmesan cheese. Now you're ready to enjoy your chicken parmesan pasta bake!