4 boneless skinless chicken breasts thin ▢1 cup panko crumbs ▢¼ cup grated Parmesan cheese ▢1 teaspoon garlic salt (with parsley flakes) ▢½ cup butter ▢olive oil spray ▢1 cup Traditional Ragù Sauce (divided) ▢1 cup shredded mozzarella cheese (divided) ▢basil ▢orzo pasta
Preheat oven to 400°F.
Place panko, parmesan, and salt in a gallon-size Ziploc bag or in a small pan. Set aside.
Melt butter in a medium bowl. Dip each chicken breast into the melted butter until well coated and place in Ziploc bag. Shake until coated and place in a greased 9×13 pan. Repeat this process for each chicken breast.
Spray chicken lightly with olive oil spray and bake for 25-30 minutes. While chicken is baking, cook pasta as directed on box.
When chicken is done, pour about ¼ cup of Ragú Sauce onto each chicken breast along with ¼ cup shredded mozzarella cheese and a little bit of basil.
Cook an additional 4-6 minutes or until cheese is melted and bubbly.
Serve over warm pasta.