Simple Chicken Parmesan

Simple Chicken Parmesan

Source cookingwhims

Ingredients

• 6 boneless, skinless chicken breast halves
• 3/4 cup bread crumbs
• 1/4 cup Parmesan cheese
• 1/4 cup butter, melted
• 2 tbsp Dijon mustard
• 2 (14.5 oz) cans diced tomatoes
• 1 tbsp cornstarch (optional)
• 1 box (13.25 oz) thin spaghetti

Directions:

1. Preheat oven to 375 degrees. Put a large pot of water on to boil.

2. Mix bread crumbs and Parmesan cheese in a large zip-lock bag. Combine butter and mustard in a bowl. Dip chicken in butter mixture, then shake the chicken in the bag to coat with the crumbs. Line on a baking pan coated with cooking spray. Cook for 30 minutes, turning once, until juices run clear when the center of the thickest piece is cut.

3. Meanwhile, cook the pasta according to package directions. Heat the diced tomatoes in a medium saucepan over medium-high heat until bubbling. If your diced tomatoes are too watery, add 1 tbsp of cornstarch to hot tomatoes; stir until tomatoes are thick, adding more cornstarch to get desired sauce consistency.

4. Serve the chicken over spaghetti. Top with diced tomatoes and sprinkle with Parmesan cheese.