Chicken Parmesan

It's chicken parm! Need we say more? Ours has the cheesy, breaded, Italian goodness of Olive Garden's classic, but we cut the calories in half.

Ingredients

• 4 skinless, boneless chicken breast halves
• salt and freshly ground black pepper to taste
• 2 eggs
• 1 cup panko bread crumbs, or more as needed
• ½ cup grated Parmesan cheese
• 2 tablespoons all-purpose flour, or more if needed
• 1 cup olive oil for frying
• ½ cup prepared tomato sauce
• ¼ cup fresh mozzarella, cut into small cubes
• ¼ cup chopped fresh basil
• ½ cup grated provolone cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil

Directions

1. Heat oven to 410 degrees F. In a medium saucepan, heat marinara sauce over low heat; keep warm.
2. In a shallow bowl or pie plate, beat egg white, ­combine breadcrumbs and Parmesan. Dip each chicken breast in egg white.
3. In a large nonstick, ovenproof skillet, heat oil over medium heat. Add chicken and cook, turning once, until golden all over, 3 to 4 minutes per side. Remove skillet from heat. 3 table spoons marinara over each chicken breast, sprinkle with mozzarella, and bake in oven until chicken is cooked through and cheese is melted, 10 to 12 minutes.
4. Turn on broiler and place skillet under broiler until cheese lightly browns, about 1 minute.
5. Divide cooked spaghetti evenly among four plates; top with remaining sauce and serve with chicken.