I combined two recipes to make this one…pretty good!
1 jar (26 oz) spaghetti sauce
1/2 c. grated parmesan cheese
6 small boneless skinless chicken breasts
1 1/2 c. shredded mozzerella cheese
2 eggs, beaten
1/2 c. Italian bread crumbs
Pour some sauce in the bottom of a 9×13 dish. Put eggs in a shallow bowl and dip each chicken breast on both sides. In another shallow bowl combine bread crumbs and parmesan cheese (except 2 tbsp). Roll each egg coated chicken in the dry mix til well coated. Place in baking dish.
