1 cup panko breadcrumbs

¼ cup grated Parmesan

2 Tablespoons Pompeian Robust Extra Virgin Olive Oil + plus more for pasta

Salt and pepper

1 large egg

2 (8-ounce) boneless, skinless chicken breasts

Pompeian Organic Robust Extra Virgin Olive Oil Spray

¾ cup shredded part-skim mozzarella cheese

1 pound dry spaghetti

Quick Skillet Tomato Sauce or jarred marinara of choice

Parlsey or basil, optional


  1. Preheat oven to 450ºF with racks in top and bottom thirds. Place a baking sheet on bottom rack while oven preheats. Bring a large pot of water to a boil.
  2. Combine panko, Parmesan, Pompeian Robust Extra Virgin Olive Oil, ½ teaspoon salt, and ½ teaspoon pepper in a shallow dish. Lightly beat egg in a second shallow dish.
  3. Halve chicken breasts horizontally, then cover chicken halves with plastic wrap and pound to an even ¼-inch thickness with a meat pounder; pat chicken dry.
  4. Dip chicken halves in egg, then dip in panko mixture, pressing to coat thoroughly.
  5. Remove baking sheet from oven and coat with olive oil spray. Transfer breaded chicken to baking sheet and roast, on bottom rack, 6 minutes.
  6. Remove sheet from oven, flip chicken pieces, then top each piece with 3 Tablespoons mozzarella. Conbtinue to roast chicken on bottom rack until mozzarella melts and a thermometer inserted into the thickest parts of chicken registers 165°F, 5–6 minutes.
  7. Transfer sheet to top rack, turn oven to broil and broil chicken until cheese is golden brown and breading is crispy, 1–2 minutes.
  8. Meanwhile, season boiling water with salt, then add spaghetti and cook according to package directions.
  9. Drain spaghetti and return to now-empty pot; toss with a splash of olive oil.
  10. Serve chicken over pasta with tomato sauce and parsley or basil, if using.