Easy Weeknight Chicken Parmesan

1. Mix bread crumbs, Parmesan cheese, and pepper in a large zip-top bag. Shake each chicken breast in the bag to coat; transfer to a plate.

2. Heat oil in a 10-inch skillet over medium-high heat. Add chicken breasts and cook until browned, 6 to 10 minutes, turning once. Pour tomato cooking sauce around chicken, then sprinkle remaining bread crumb mixture and mozzarella cheese over top; bring to a boil. Cover, reduce the heat to medium, and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3. While the chicken is cooking, cook spaghetti in a large pot of boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

4. Serve chicken and sauce over spaghetti.

Tips

Panko bread crumbs are crisper than dried bread crumbs and can be found in the same section of your grocery store. Give them a try!

In place of shredded mozzarella, you can use four 1-ounce slices.