Baked Chicken Parmesan With Whole Wheat Linguine Recipe

About this recipe

A high-protein, satisfying dinner featuring baked chicken parmesan served over whole wheat linguine and marinara sauce. Perfect for those seeking a wholesome and delicious meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 6 pcs Licious Brown Eggs
• 200 g Old Hill Parmesan Cheese
• 1 ltr Bertolli Extra Virgin Olive Oil
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 5 kg Organic Tattva Whole Wheat Flour Chakki Atta

Instructions

1. 1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. 2. In a shallow dish, mix 1 cup of whole wheat flour with 1/2 cup of grated Parmesan cheese.
3. 3. Crack 2 eggs into a bowl and beat them lightly. Dip each chicken breast (4 pieces) into the egg mixture, then coat it thoroughly in the whole wheat flour and Parmesan mixture.
4. 4. Arrange the breaded chicken breasts in the prepared baking dish and drizzle 2 tablespoons of olive oil evenly over them.
5. 5. Bake the chicken in the preheated oven for 30 minutes, or until the internal temperature reaches 165°F (74°C).
6. 6. Remove the dish from the oven, sprinkle 1 cup of shredded mozzarella cheese over the chicken, and return it to the oven. Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. 7. While the chicken is baking, cook 300 g of whole wheat linguine according to the package instructions. Drain the pasta once cooked.
8. 8. Heat 2 cups of tomato sauce in a saucepan over medium heat until warmed through.
9. 9. Toss the cooked linguine with the warmed tomato sauce until evenly coated.
10. 10. Serve the linguine on plates, top with the baked chicken, and garnish with additional Parmesan cheese if desired.