Chicken Parmesan with Creamy Sun

Pat the chicken breasts dry with a paper towel. Slice them horizontally into thin cutlets.

Using a meat tenderizer, pound the chicken cutlets to an even thickness.

Place the chicken on a baking sheet and season both sides with onion powder, all-purpose seasoning, and paprika. Rub the seasonings into the chicken.

Set up a three-station breading assembly with flour, whisked eggs, and Italian breadcrumbs.

Dredge each chicken cutlet first in flour, then dip in the egg wash, and finally coat thoroughly with breadcrumbs.

Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Then, place them on a baking sheet.

Preheat your oven to 375°F (190°C).

Top each fried chicken cutlet with a spoonful of marinara sauce.

In a bowl, combine the shredded Parmesan, Monterey Jack, and mozzarella cheeses. Sprinkle the cheese mixture over the marinara sauce on each chicken cutlet.

Bake for about 25 minutes, or until the cheese is melted, bubbly, and golden brown.

While the chicken bakes, prepare the sauce. In a large skillet, add garlic paste and heavy cream over medium heat.

Stir in the Italian seasoning, followed by the grated Parmesan cheese, stirring until the cheese is melted and the sauce is smooth.

Add the sun-dried tomato pesto to the cream sauce and stir to combine.

Add the pappardelle pasta directly to the sauce and toss to coat. Let it simmer until the pasta is cooked al dente.

For the side, place broccolini in a pot with water and salt. Add pats of butter on top, cover, and steam until tender-crisp.

Serve the baked chicken parmesan over a bed of the creamy pasta, with the steamed broccolini and a breadstick on the side. Garnish with fresh parsley.