Tomato Chicken Parmesan

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Parmesan cheese

  Grated

  1 cup or 100g

• Bread crumbs

  Dry, grated, seasoned

  7 oz or 198g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 full breast (both fillets) or 1.42kg

• Vegetable oil

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

  1 tbsp or 14g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 ½ cup or 386g

• Monterey cheese

  Includes Pepper Jack

  6 slice (1 oz) or 168g

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 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

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