INGREDIENTS:
2 eggs, beaten
½ cup grated Parmesan cheese
1 C. seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese or mozzarella
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 3 or 4 minutes on each side
2 eggs, beaten
½ cup grated Parmesan cheese
1 C. seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese or mozzarella
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 3 or 4 minutes on each side
4. Pour tomato sauce into a 9x13 inch baking dish. Lay chicken over sauce and bake in the preheated oven for 20 minutes or until chicken is done. Lay a slice of cheese over each chicken piece & put pan back in oven until the cheese is completely melted.
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