Tomato Chicken Parmesan

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Bread crumbs

  Dry, grated, seasoned

  6 oz or 170g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 breast fillet or 708g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Monterey cheese

  Includes Pepper Jack

  6 slice (1 oz) or 168g

Directions

1. Preheat the oven to 375°F (190°C).
2. Beat the eggs in a shallow dish. In another dish, combine the grated Parmesan cheese and bread crumbs. Dip each chicken breast into the beaten eggs, then coat with the bread crumb mixture.
3. Heat the oil in a large skillet over medium-high heat. Cook the coated chicken for about 8 to 10 minutes on each side, until fully cooked and juices run clear.
4. Spread the pasta sauce in a lightly greased 9x13 inch baking dish. Place the cooked chicken on top, add a slice of Monterey Jack cheese on each breast, and bake for 20 minutes or until the cheese is melted.

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