This particular recipe is very versatile. I've played with it for years and changed it and made it my own, but it's still very easy to change and play with.
4-6 boneless skinless chicken breasts
2 eggs, beaten
1 c. bread crumbs
1/2 c. olive oil
2 15 oz. cans spaghetti sauce
1 c. grated Parmesan cheese
1 c. shredded mozzarella cheese
Salt and pepper
2 cloves garlic
Preheat the oven to 400 degrees.
Season chicken with salt and pepper. Dip chicken into egg and then bread crumbs, coating thoroughly. In a medium skillet, heat olive oil. Cook garlic until brown and flavor is infused into olive oil. Cook chicken in oil until well-browned on both sides.
Pour spaghetti sauce into an 11 x 7 inch baking dish. Season with oregano & basil. Place chicken onto sauce and top with both cheeses. Bake for 15-20 minutes or until cheese is melted and sauce bubbles.
- I used thin sliced chicken breasts for this go-round. Because they were smaller, I prepared six chicken breasts. Normally I halve the recipe and only make 3-4 breasts.
- I was also lazy and tired. I used a jar of Classico Marinara for this. It had a nice flavor--something something merlot was the actual name of the sauce. Ha! Clearly I pay attention when I open jars. :-)
- I added the garlic this time, and it added a nice mellow flavor to the chicken. It made Graham say, "Hmmm..." without being overpowering.