Simple Chicken Parmesan

1. Wrap the thawed chicken breasts in plastic wrap and flatten with a meat mallet to approx. 1/4 inches thick. 2. Season both sides (lightly) with salt, pepper, and garlic powder; set aside. 3. In a ziplock bag or medium sized bowl, add the flour, salt, pepper, a little bit of garlic powder, and Italian seasoning and mix well until everything is combined. Set aside. 4. Meanwhile, begin to prepare your pasta. 5. Heat a large skillet to medium heat and and add the olive oil and butter together. 6. Go back to the chicken and toss in the seasoned flour until evenly coated; shake off access. 7. Add chicken breast (3 at a time) to the skillet once butter is completely melted and cook on each side for approx. 5 minutes or until the chicken is a deep golden brown and edges are crispy. Remove from heat and onto a plate and keep warm. 8. Turn the pasta pot to low heat once the pasta is cooked through. 9. Drain the hot oil and place back onto heat. Immediately add the entire jar of tomatoe sauce. This is optional, but I like to add more seasoning to the sauce, so I added a little garlic powder, Italian seasoning, and some Parmesan cheese. Stir well and heat until sauce comes to a light boil. Stir again. Place all the chicken breasts on top of sauce. 10. Cover each breast with the shredded mozzarella cheese. Sprinkle parsley on top of cheese. Cover skillet with a lid and reduce heat to low. Cook approximately 20 minutes. 11. Drain pasta completely; put back into pot or another bowl. Add 2-3 tbs butter, add a little garlic powder, Parmesan cheese, and sprinkle with parsley. Toss well. 12. Check chicken to make sure it's no longer pink and cooked through. Serve over pasta. Enjoy!