Chicken Parmigiana

Here is a simple week night dinner that provides a big wow with very little effort. I simply took a boneless, skinless chicken breast for each person, put them between two layers of plastic wrap and pounded them out until I got my desired thickness. I then dredged them in flour that I seasoned with salt and pepper and cooked them in a combination of butter and oil. After they were cooked, I set them aside and drained the butter and oil from the pan. I then put the pan back on the stove, dumped in a full jar of my favorite marinara sauce to warm it up. After only a few minutes, I put the chicken into the sauce to let it absorb all the flavors. To finish it off, I put shredded mozzarella on each chicken breasts, once the cheese was melted, it was ready to serve on top of a nice pile of spaghetti.