PARMESAN CHICKEN RACHAEL RAY RECIPES

Steps:

• Heat the oven to 350°F
• Bring a large pot of water to a boil and add the salt
• Add the penne and cook, stirring occasionally, until tender but still firm to the bite
• Drain the penne in a colander and put in a mixing bowl
• Add the chicken pieces, pasta sauce, Parmigiano-Reggiano, and Fontina and stir well to combine
• Pour the mixture into a 9-by-13-inch baking dish
• Cover with aluminum foil and bake for 35 minutes
• Remove the foil and sprinkle the mozzarella evenly on top
• Bake until heated through and the cheeses are melted, about 25 minutes
• Let sit for 5 to 10 minutes, then sprinkle with the basil before serving

Steps:

• Preheat the oven to 350 degrees . In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to a wax-paperlined baking sheet.
• In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.