Chicken Parmesan
From: Jamie
1 lb boneless, skinless chicken breasts
1 ½ C Italian bread crumbs (you may need a little more; I guessed on the measurement)
2 eggs
Cooking oil
Shredded mozzarella cheese
Parmesan cheese
2 jars of spaghetti sauce (marinara)
1 lb pasta noodles
Cut each chicken breast into fourths. Put bread crumbs into a deep bowl or pour them onto a plate. Crack two eggs and scramble them into a separate deep bowl. Add about a ¼ C of cooking oil to a skillet and turn the stove onto medium high. Get the oil good and hot. Dip the chicken breasts into the egg wash and then dip them into the bowl with the bread crumbs to evenly coat the chicken. Place the chicken in the hot skillet and cook each side till golden brown. In a rectangular glass casserole dish, put a thin coat of marinara sauce in the bottom of the pan. Place the chicken in the casserole dish. Pour some more marinara sauce over the top of the chicken. Sprinkle the chicken with shredded mozzarella and Parmesan cheese. Bake in the oven for thirty minutes at 350. While the chicken is cooking, pour the remaining sauce into a saucepan and heat on low heat. Prepare pasta noodles if desired. The cheese on top of the chicken should be melted and bubbly after 30 minutes. If not, simply broil for 1–2 minutes.