Growing up in New Jersey, chicken parm is a restaurant staple. In Miami? Not so much. I have yet to discover a slap-yo-mama-worthy chicken parm in Miami so I always make my own because it’s THAT good.
1 package of chicken breasts
Progresso bread Italian bread crumbs
Rao’s marinara sauce
3 eggs mixed in a bowl with garlic salt seasoning
1 package of angel hair pasta
Boil water and cook angel hair pasta. Place in rectangular baking dish mixed with Rao’s marinara sauce. Take a meat tenderizer and thin out each and every raw chicken breast until super thin (this is key!). Dip each tenderized chicken breast into the egg bath and coat in bread crumbs with reckless abandon. Fry in vegetable oil until golden brown on each side. Place on top of cooked pasta. Top with additional sauce and sliced provolone cheese. Bake at 350 degrees until cheese bubbles. For extra flair, top with freshly chopped parsley. Mangia!