1 cup of panko or dry bread crumbs (I have even used crumbled corn flakes in a pink)
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon garlic salt
1 cup shredded mozzarella
½ cup grated Parmesan
1 jar of your favourite spaghetti sauce (honestly, who has the time?)
I also add a side of sautéed mushrooms…I love that combo
Preheat you oven to 425 degrees Fahrenheit.
Put each individual breast into a resealable bag. I use a rolling pin to pound the breasts down into a flatter version of themselves. Put the panko in a large bowl with ALL the spices. Mix well.
Beat the eggs in a separate bowl big enough to dip the chicken breasts into without making a complete mess. Dip each piece, shake off the excess egg, then dip into the panko and cover them complete. Set them on a sheet pan covered with some parchment paper . . . you HAVE to have some parchment, otherwise it’s a nightmare to clean!
Put the chicken in the oven for 18 to 20 minutes. Remove the chicken at that point and cover each breast with a dollop of tomato sauce (from a jar of your favourite spaghetti sauce) and a big handful of the mozzarella and Parmesan. Put them back into the oven for five to six minutes. (Then I like to put them under the broiler for 60 seconds at the end to get the cheese kind of burned. Well not quite…you don’t have to do this last step, unless you love that almost crispy and golden cheese as much as I do.)