Oven Baked Italian Crusted Chicken

The classic Italian favorite has it all. Linguine pasta, tender, lightly breaded chicken, tomato sauce and irresistible, melted, mozzarella cheese. All in less than 35 minutes. Mama mia!


  • 4 oz uncooked linguine
  • 2 (about six oz each) boneless; skinless chicken breast halves
  • 2 tbsps seasoned breadcrumbs
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 1 cup prepared pasta sauce
  • 2 slices (about 1 oz each) Crystal Farms Mozzarella Cheese Slices


  • Heat oven to 350° F. Spray 9-inch glass baking dish or pie plate with nonstick cooking spray.
  • Cook pasta according to package directions; drain.
  • Meanwhile, pound each chicken breast with meat mallet to ¼-inch thickness*. Stir together breadcrumbs and salt in shallow bowl. Dip each side of chicken breast in crumb mixture.
  • Heat oil in 10-inch nonstick skillet over medium heat. Cook chicken, 2 minutes on each side, until chicken is browned. Reduce heat to low. Continue cooking 8-10 minutes, turning if necessary, until chicken is no longer pink.
  • Place cooked linguine in prepared dish. Top with spaghetti sauce. Place chicken breast over sauce; top with Mozzarella cheese slices.
  • Bake, uncovered, 10-12 minutes or until cheese is melted and pasta is heated through.