Instructions

• Put the oven rack in the middle position and preheat to 350 degrees F (175 C). Place a cooling rack on top of a baking sheet.
• In a large bowl, combine the panko, rosemary, thyme and Parmigiano Reggiano.
• In a separate bowl, beat the egg until the yolk and white are well incorporated.
• Generously salt and pepper the chicken on both sides, then dust with flour to coat evenly.
• Dip the coated chicken in the egg, making sure to cover the whole surface of the chicken with egg, then transfer the chicken to the bowl with the breadcrumb mixture.
• Coat both sides with a thick layer panko, pressing down on the chicken a bit to ensure an even coat.
• Place the chicken on the wire rack, then drizzle 2 tablespoons of olive oil evenly over the chicken.
• Put the baking sheet in the oven. Bake chicken for 20-25 minutes or until an instant-read thermometer reads 160 degrees F (71 C).
• While the chicken is baking in the oven, make, or reheat the basic tomato sauce.
• Bring a large pot of well-salted water to a boil.
• After removing the chicken from the oven, increase the temperature to 500 degrees F (260 C).
• Pour the sauce into a casserole dish, then top with the baked chicken.
• Sprinkle with the Mozzarella, and additional Parmesan if you'd like.
• Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden brown crust on top.
• Boil the pasta according to the package directions, drain, then toss with olive oil.
• Serve the Chicken Parmesan over a bed of spaghetti with a sprinkle of parsley to garnish.