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This dish is perfect for a cozy dinner at home because it has crispy chicken breasts served over pasta with marinara sauce and melted mozzarella cheese.

Ingredients: 2 chicken breasts, pounded thin. Salt and pepper to taste. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 2 eggs, beaten. 1 cup marinara sauce. 1/2 cup shredded mozzarella cheese. 8 oz cooked pasta of choice. Fresh basil leaves for garnish.

Instructions: Season chicken breasts with salt and pepper. In a shallow dish, combine breadcrumbs and grated Parmesan cheese. Dip chicken breasts in beaten eggs, then coat with breadcrumb mixture. Heat olive oil in a skillet over medium heat. Cook chicken breasts for 4-5 minutes on each side, or until golden brown and cooked through. Preheat oven to 375F 190C. Spread marinara sauce in the bottom of a baking dish. Place cooked pasta on top of the sauce. Lay cooked chicken breasts over the pasta. Top each chicken breast with shredded mozzarella cheese. Bake in the preheated oven for 15-20 minutes, or until cheese is melted and bubbly. Garnish with fresh basil leaves before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

This recipe for Browned Sage Butter Chicken Piccata has tender chicken breasts and a tasty sauce made from sage, lemon juice, capers, and white wine. This dish is elegant and tastes great. It's great for a special dinner at home.

Ingredients: 4 boneless, skinless chicken breasts. Kosher salt and black pepper, to taste. 1/2 cup all-purpose flour. 6 tablespoons salted butter. 2 tablespoons olive oil. 1/4 cup fresh sage leaves. 4 cloves garlic, minced. 1 cup chicken broth. 1/2 cup dry white wine. Juice of 2 lemons. 1/4 cup capers, drained. Cooked pasta, for serving. Fresh parsley, chopped, for garnish.

Instructions: Add salt and pepper to the chicken breasts, and then coat them in flour. Make sure to shake off any extra flour. Put 2 tablespoons of butter and olive oil in a large skillet and heat them over medium-high heat. It will take about 6 to 8 minutes per side for the chicken to be cooked through and browned on both sides after you add it. Take the chicken out of the pan and set it aside. Put the rest of the butter in the same pan. As soon as it melts, add the garlic and sage leaves. For about two minutes, cook until the garlic smells good and the sage is crispy. Add the white wine, lemon juice, and chicken broth. Bring to a simmer and let the sauce cook for 5 minutes, so it can thin out a bit. Put the chicken back in the pan and then add the capers. Add two to three more minutes of cooking to let the flavors blend. Spoon the sauce over the cooked pasta and serve the chicken piccata on top of it. If you want, you can add more lemon slices and chopped parsley as a garnish.