Chicken Parmesan

OK, so we've established that I LOVE cheese. I also love MARINARA sauce. A LOT! This recipe is so easy, and always TASTES amazing on a cold winter's day.

Chicken Parmesan

2 eggs, beaten
Italian breadcrumbs
Grated Parmesan cheese
10 to 12 boneless skinless chicken tenders
About 1/4 cup olive oil
10 to 12 slices mozzarella
Spaghetti sauce (I used traditional Prego)

Preheat oven to 350 degrees. Spray a 9 x 13-inch pan with nonstick spray; set aside.

Put the eggs in a bowl and set aside. Put the breadcrumbs in a shallow pan and combine with the Parmesan cheese and set aside. (Try using a 2:1 ratio, breadcrumbs:cheese.)

In a large frying pan, heat the oil. When the oil is ready, start dipping the chicken tenders first into the beaten eggs, then roll in the breadcrumb mixture to completely coat. Fry the tenders about 2 or 3 minutes on each side, or until golden brown and slightly crisp. Place the cooked strips in the prepared 9 x 13-inch pan and then top each piece with a slice of mozzarella cheese. Spoon the spaghetti sauce over each slice, as well as around the bottom of the pan to cover. Bake for 25 to 30 minutes, or until chicken is done.  Serve with some sort of noodle on the side!

NOTE: If you don't have Parmesan, try Romano or Asiago. I actually even like to combine all three. Also, if you want to cut calories, skip the breading/frying part, sprinkle each piece of chicken with the Parmesan cheese, top with the mozzarella and sauce, and bake for 30 to 35 minutes, or until cooked through. 

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