Chicken Parmesan with Pasta

Chicken Parmesan with Pasta

This is one of our all time favorite recipes for Chicken Parmesan with Pasta!


4 Boneless, Skinless, Chicken Breasts


2 Eggs



Garlic Powder

Shredded Parmesan Cheese

Canola Oil

Jar of Marinara Sauce

4 slices of mozzarella (shredded works, too)


Heat Egg to 450 degrees.

Mix breadcrumbs with garlic powder, salt and pepper, oregano, and shredded Parmesan cheese to taste. Set aside in a large bowl.

Slice the chicken breasts vertically so you have thinner cutlets. You can also buy your chicken breasts thinly sliced. If you don’t purchase them thinly sliced, pound them evenly so they are just under a half inch thick.

Roll the cutlets in flour, dip in egg (beat it first), and role the cutlets in bread crumbs.

Put a little oil in a griddle in your Big Green Egg and cook the chicken until it is brown and crisp (170 degrees). When done, put the chicken in a disposable foil pan. Pour a jar of marina sauce over the chicken and top each cutlet with a piece of mozzarella and more Parmesan.

Close the dome for about a half hour. You can also broil it to make it crisp on top.

Serve the dish with spaghetti and mix well with the marinara. Enjoy!