Crusted Parmesan Chicken with Sauce

Crusted Parmesan Chicken

*5 Chicken Breasts, pounded/tenderized or slice breasts in half-length wise making 10 chicken cutlets in all
*2 tablespoons Extra Light Olive, more if needed
*3/4 cup Italian Bread Crumbs
*1/4 cup grated Parmesan Cheese
*3/4 cup shredded Mozzarella Cheese
*1 cup of our Homemade Italian Tomato Sauce or Marinara Sauce
*Pam cooking spray, help hold on bread crumbs and for spraying baking sheet without Silpat

Pre-heat oven 450* F.

Combine the Italian bread crumbs and Parmesan cheese in a bowl or small baking pan for dredging olive oil brushed chicken breasts. Dredge each chicken breast individually and place on a cooking sprayed 1/2 baking sheet or use a Silpat lined 1/2 baking sheet. Lightly spray with Pam cooking spray on top of breaded chicken breast to help bread crumbs stay on chicken breasts.

Bake chicken breast 20 minutes on one side and then turn them over and bake another 20 minutes or until the internal temperature reaches 165 degrees with meat thermometer. (This will also depend on how thick your Chicken breasts are after tenderizing or slicing.)

Remove cooked chicken, scoop on each cooked chicken breast Homemade Italian Tomato Sauce or a Marinara Sauce and top with as much mozzarella as you would like. Place topped chicken breast back into oven for 2 minutes or until cheeses is bubbly.

Serve over cooked pasta or we really like served over Spaghetti Squash and add extra tomato/marinara sauce if desired.

Recipe adapted from Skinny Taste