Classic Chicken Breast and Spaghetti Bake
Serving Size / Yield
- ⅓ cup All-purpose Flour
- Pam Butter Flavored Non-fat, nonstick cooking spray
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
- ¼ tsp Cayenne Pepper
- ½ tsp Granulated Onion Powder
- 3 oz Buttermilk
- ½ cup Cornflake Crumbs, crushed finely
- 1 lb Skinless Chicken Breasts
- 1 Package Spaghetti
- 1 Jar Spaghetti Sauce
Start by preheating the oven to 365 degrees.
Coat a baking dish with oil or cooking spray.
In a medium-size bowl, combine flour, salt, pepper, onion powder and cayenne pepper together.
Put buttermilk and corn flakes crumbs in two separate shallow bowls.
Roll chicken in flour mixture. Make sure to evenly coat each side.
After dip chicken into buttermilk and then corn flakes crumbs.
Put coated chicken breasts inside the baking dish.
Spray chicken with non stick or lightly drench in oil.
Bake chicken for about about 25 to 30 minutes, do not flip chicken, until it is tender and no longer pink.
While the chicken is in the oven, start making the spaghetti.
Boil the pasta according to the directions.
Drain and put back in the pot.
Heat up spaghetti sauce in a medium sauce pan.
Pour 3/4 of the sauce in with the spaghetti and mix well.
Serve by adding chicken and spaghetti onto a plate and pouring remaining sauce on top.