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INGREDIENTS:

½ cup Italian-style breadcrumbs
½ cup plus 2 Tbsp North Beach Aged Parmesan Cheese, divided
2 Kirkland Signature Organic Large Eggs
2 boneless skinless chicken breasts
1 jar (28 oz) Rao’s Homemade Marinara Sauce, divided in half
8 BelGioioso Fresh Mozzarella Cheese Slices
2 Tbsp basil, chopped
½ lb spaghetti, al dente

INSTRUCTIONS:
Preheat oven to 375 F. Prepare a small- to medium-size baking sheet with parchment
paper. In a small shallow bowl, combine breadcrumbs and ½ cup Parmesan cheese. In
a separate shallow bowl, add eggs. Dip chicken breasts into egg mixture and then into
breadcrumb mixture. Coat well. Place chicken on baking sheet. Bake for 23 to 30
minutes, or until internal temperature reaches 160 F.
Remove chicken from oven. Drizzle with half the marinara sauce. Place mozzarella on
top of chicken. Top with 1 Tbsp Parmesan. Return baking tray to oven. Bake for 7 to 10
minutes, or until cheese has melted and is slightly bubbly. In a small pan on medium
heat, warm remaining marinara sauce. Garnish chicken with basil and remaining 1 Tbsp
Parmesan cheese. Serve with a side of spaghetti and remaining marinara sauce.

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