Prep: 30 mins

Cook: 20 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

Ingredients            : 

Marinara Sauce:
3 tablespoons extra-virgin olive oil
½ onion, finely chopped
4 garlic clove (blank)s garlic cloves, minced
1 (14 ounce) can Italian crushed tomatoes with basil
½ cup chicken broth
2 tablespoons red wine
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon Italian seasoning
1 pinch crushed red pepper flakes
1 pinch salt and ground black pepper to taste
1 pinch white sugar
3 tablespoons chopped fresh basil leaves
1 pound rigatoni
4 breast half, bone and skin removed (blank)s boneless,
skinless chicken breasts

1 cup all-purpose flour
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs eggs
3 tablespoons milk
1 cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon salt
2 cups canola oil for frying
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Directions         : 

Step 1
Heat a large skillet over medium heat. Pour in olive oil and allow to get
hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes.
Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion
powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red
pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer,
stirring occasionally, until sauce thickens, about 15 minutes. Stir in
chopped basil at the last minute.

Step 2
Bring a large pot of lightly salted water to a boil while sauce is cooking.
Cook rigatoni in the boiling water, stirring occasionally until tender yet
firm to the bite, about 13 minutes. Drain.

Step 3
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking
sheet with parchment paper.

Step 4
Place chicken breasts in a resealable plastic bag and flatten with a meat
mallet to 1/4-inch thickness.

Step 5
Prepare a breading station with 3 large mixing bowls: Combine flour,
1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper
in the first bowl. Stir together eggs and milk in the second bowl.
Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano,
1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4
teaspoon salt in the third bowl.

Step 6
Dredge each piece of chicken in flour mixture and shake off excess. Dip
into egg mixture and coat with bread crumbs. Repeat steps for
remaining chicken and set on a plate.

Step 7
Heat about 1 inch canola oil in a large cast iron skillet over mediumhigh
heat until hot but not smoking. Add breaded chicken in batches;
cook until golden brown, 1 to 2 minutes per side. Transfer chicken to
the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup
Parmesan cheese.

Step 8
Bake in the preheated oven until the chicken reaches an internal
temperature of 165 degrees F (74 degrees C) and the cheeses have
melted, about 5 minutes. Serve with marinara sauce and rigatoni.

Nutrition Facts
Per Serving:
1167.6 calories; protein 63g 126% DV; carbohydrates 139.4g 45% DV; fat
38.9g 60% DV; cholesterol 188.9mg 63% DV; sodium 1527.8mg 61% DV.