INGREDIENTS:
3/4 POUND - RIGATONI PASTA
32 OUNCES - SPAGHETTI OR MARINARA SAUCE
3 CUPS - MOZZARELLA CHEESE, SHREDDED & SEPARATED
1/3 CUP - PARMESAN CHEESE, FINELY GRATED
2 SMALL OR 1 LARGE - CHICKEN BREAST, BONELESS & SKINLESS
3/4 CUP - ALL PURPOSE FLOUR
2 TEASPOONS - SALT
1/4 TEASPOON - GROUND BLACK PEPPER
2 - EGGS
1 1/2 CUPS - ITALIAN BREADCRUMBS
3/4 CUP - VEGETABLE OIL
2 TABLESPOONS - BUTTER
FRESH PARSLEY, TO GARNISH


#thepieguyskitchen #chickenparmesancasserole