1
-
6
chicken breasts (skinless
-
2
eggs
-
1
cup
Parmesean cheese (finely grated)
-
7
oz
bread crumbs (very finely crumbled)
Pour beaten eggs into a shallow dish. Mix the bread crumbs and cheese in another shallow dish. After washing and drying the chicken breasts, dredge them first in the egg, and then in the bread crumb mixture. Place aside on parchment paper.
2
In a large skillet, heat oil over medium-high heat. When hot, add the chicken and saute until golden brown on both sides and the chicken is cooked through (about 8–10 minutes per side).
3
-
12
oz
pasta sauce
-
6
slices
Monterey Jack cheese
Pour tomato sauce into an oven-safe dish just big enough to hold the chicken. Place the chicken on top of the sauce, and place a slice of cheese over each breast. Cook at 375°F until the cheese has melted and just started to brown (about 20 minutes).