- 4 chicken breasts
- salt and pepper
- 4 eggs
- 4 cups Italian bread crumbs
- 1/2 cup Whitehall Specialties 0630 Premium Parmesan Cheese Product, dried & grated
- 1/4 cup flour
- 1 cup peanut oil
- 1 jar marinara sauce
- 1/2 cup Whitehall Specialties 689 Parmesan Cheese Product, shred
- 1/2 cup Whitehall Specialties 114 Mozzarella Substitute, shred
- 1/4 cup chopped fresh basil
- 1/4 cup Whitehall Specialties 698 Parmesan Cheese Product, dried & grated
Preheat oven to 450 degrees. Tenderize chicken breasts and generously season with salt and pepper. Beat eggs with a small amount of water and pour into a shallow pan. Set aside. Mix bread crumbs and the Whitehall Specialties 0630 Premium Parmesan Cheese Product in a another shallow pan and set aside. Sift flour over chicken breasts, evenly coating both sides. Dip flour coated chicken in egg wash followed by the bread crumb mixture, covering completely. Repeat with a second round of coating for each breast. Heat 1 cup of peanut oil in a large skillet on medium-high heat until approximately 350 degrees or drops of water sizzle. Fry chicken until golden brown on each side. Remove chicken from skillet onto a broiler rack. Top each chicken breast with a spoonful of marinara sauce. Stir together the Whitehall Specialties 689 Parmesan Cheese Product, 114 Mozzarella Cheese Substitute, and chopped fresh basil. Sprinkle mixture over the top of the chicken breasts. Bake until chicken breasts reach 165 degrees internally, chicken is no longer pink, and cheese is melted, approximately 15-20 minutes. Remove from oven and plate with cooked spaghetti noodles and remaining marinara sauce. Sprinkle with Whitehall Specialties 698 Parmesan Cheese Product and serve. Enjoy!