3 Boneless Chicken Breasts
2 eggs
2 Tablespoons Milk
1 cup of Italian Seasoned Bread Crumbs
Grated Parmesan Cheese
1 small jar of pasta sauce
2 cups of mozzarella cheese
Directions
Preheat oven to 400°.
Trim fat off chicken breasts. Slice each breast in half to create two thin chicken breasts. Place a piece of plastic wrap on top of each breast. One at a time, pound each piece with a mallet to thin to 1/3” thick. Now cut each piece of breast into 4 sections. You will have 24 small pieces of chicken.
In a small shallow bowl whip eggs and milk together with a fork.
In a separate shallow bowl, place 1 cup of bread crumbs and 1 Tablespoon of Parmesan cheese.
Dip chicken into egg, then into the bread crumb mixture. Place coated chicken on a large griddle (spray griddle liberally with cooking spray or use olive oil to coat surface) and fry on both sides until no longer pink and juices run clear.
Spray a large cookie sheet with cooking spray. Transfer cooked chicken to the cookie sheet. Spoon pasta sauce over each piece of chicken. Sprinkle mozzarella and Parmesan cheeses on top and place in preheated oven for 10 minutes.