Baked Panko Chipotle Chicken Parm with Rotini Pasta

Chicken breast (raw, boneless, skinless) 16 oz
Panko Chipoltle Breadcrumbs 2 cups
2 whole eggs raw, slightly beaten
Mozzerella Cheese, whole milk, 3oz
Tomato sauce 2 cups
Olive Oil ( if you are making your own sauce) 1 Tbsp
Dreamfield Rotini Pasta uncooked, 8oz.

Depending on your oven you may want to cook the chicken on 350. I like 400 to get the chicken crispy and brown so just keep an eye on it. I use dreamfield pasta but you can use any pasta brand and style you like

Dip each chicken breast into the eggs that have been slightly beaten, then dip into the breadcrumbs. Bake at 400 for 20 min, 15 if the chicken breast is pretty thin. In the meantime start putting on the water for the pasta and cook pasta. Once the chicken is cooked, while chicken it's still on the baking sheet, add 1 slice mozzarella cheese on each chicken cutlet ( I got the slicing mozzarella from the deli) and top with tomato sauce and bake for a few more minutes until cheese is melted. Once pasta is done add sauce and mix..add salt & pepper if desired

Serving Size: Servings:4- 1 cutlet with 1 cup of pasta each

Number of Servings: 4

Recipe submitted by SparkPeople user AUTUMNGIRL641.