2 whole boneless skinless chicken breasts
1/2 cup Italian bread crumbs
Flour for dredging on a plate
One egg, lightly beaten in a shallow bowl
1/2 cup grated Parmesan, divided for use
2 tbsp olive oil
Preheat oven to 350.
Place the chicken breasts between 2 sheets of wax paper and pound each side with a meat tenderizer until it’s all the same thickness. Mix the bread crumbs and 1/8 cup Parmesan in a shallow bowl.
Dredge the chicken in flour, shake off the excess, dip in egg and remove excess, dip in bread crumb/cheese mixture and cover all sides.
Heat the olive oil over medium in a large skillet. Add the chicken to the hot olive oil and brown each side (about 3 minutes per side).
If you’re using an ovenproof skillet, turn off the heat and add the sauce all around the chicken (I used all 28oz of the sauce I made), sprinkle the whole thing with the remaining parmesan and bake for 20 minutes.
(Otherwise just transfer it to a baking sheet and add the sauce and cheese afterwards, or add to a casserole dish with the sauce and bake).
Serve over whole wheat thin spaghetti with spinach salad. mmmmmm.