Ingredients
- 6 boneless, skinless chicken breasts (either the "thin sliced" kind or you'll have to pound the regular ones to about 1/4" thickness -- it's important that they're thin)
- 1 cup of seasoned breadcrumbs
- 1 cup of grated parm cheese
- 1/2 tbsp garlic powder
- 2 eggs, beaten
- salt and pepper to taste
- 12 oz. spaghetti sauce
- 1 tbsp veg. oil
- Oregano or parsley to taste
- 3 slices (deli-sized) of monterey jack cheese (or mozzarella)
Directions
- Preheat oven to 450 degrees.
- Mix breadcrumbs, garlic powder, and parm cheese in a bowl.
- Pour 12 oz sauce in the bottom of a 9x13" baking dish.
- Heat oil in a large skillet, on medium heat.
- Take thin chicken breasts and sprinkle salt and pepper on both sides.
- Dip them into the breading, the egg, then back in the breading for final coat.
- Place coated chicken in skillet and fry about 5-6 minutes on each side (just turn once) -- they don't have to be cooked through, just brown/crispy on outside.
- Put into baking dish on top of sauce.
- Sprinkle chicken pieces with some oregano or parsley.
- Put dish in oven, uncovered.
- Cook for 15 minutes, then pull dish out and cover each piece of chicken with 1/2 slice of cheese.
- Cook for another 5 minutes, or until cheese is melted. (cut chicken to make sure it's done inside).
No comments:
Post a Comment