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Baked Chicken Parmesan (With Spaghetti)

Created by brandie on August 23, 2015

1/4 cup sour cream (you may need to double the sour cream mixture if your chicken breasts are large)
2 tablespoons milk
1/2 cup breadcrumbs (dry Italian seasoned)
4 tablespoons parmesan cheese, grated
1/2 teaspoon dried rosemary (rubbed)
1/2 teaspoon dried sage (rubbed)

1 to 1 1/4 pounds boneless skinless chicken breasts (4 regulare-size breasts)
8 ounces dry spaghetti
2 cups pasta sauce (whatever is your favorite)
Alfredo sauce (whatever is your favorite, and any amount you want)
1/2 cup mozzarella cheese, shredded (about 2 tablespoons or a little more for each breast)
Parsley (optional)

Step 1: Preheat oven to 350F.
Step 2: Combine sour cream and milk and mix well. Pour into a shallow dish in which the chicken can be dipped.
Step 3: In a second shallow dish, combine the bread crumbs, Parmesan cheese, rosemary, and sage.
Step 4: Using a pastry brush, brush all the chicken breasts with the sour cream-milk mixture, then dredge in the bread crumb mixture until well coated. Place on a greased baking dish.
Step 5: Bake for 35 minutes, or until tender and chicken is cooked through (every stove cooked differently so cooking time may be more or less)..
Step 6: Meanwhile, prepare the spaghetti per the package directions.
Step 7: Warm each sauce separately.
TO SERVE
Step 8: Divide the pasta evenly between four plates. Top the pasta with hot pasta sauce, and place a piece of chicken on top. Drizzle with alfredo sauce then sprinkle with the shredded cheese. Garnish with a little chopped fresh parsley.