By Jim Keffer
Marinara Sauce (see Marinara Sauce Recipe preceding page – can be prepared in advance and refrigerated)
4 - 5 boneless, skinless chicken breast – pound flat (1/4” thick)
2 cups Italian bread crumbs
¼ cup milk
½ cup finely grated Parmesan Cheese
½ cup grated Romano Cheese
1 cup grated Mozzarella Cheese
3 tbls Canola oil
Heat oil in a large frying pan
In a large bowl combine half of the Parmesan cheese (1/4 cup) and bread crumbs
In a separate bowl add the two eggs and milk and whisk until blended smooth
Drench the flattened chicken breast in the egg mixture, dreg in bread crumbs and place in frying pan. Cook 2 – 3 breast at a time. When golden brown on both sides (3-4 minutes/side), set aside until all are done.
In a large Pyrex baking dish (12” x 12” or equivalent), layer a cup of the Marinara sauce on the bottom.
Next layer ½ of the chicken breasts on top of the sauce followed by another layer of Marinara sauce.
Sprinkle ½ the remaining Parmesan Cheese (1/8 cup), ½ of the Romano Cheese (1/4 cup) and ½ of the Mozzarella Cheese on top of the Marinara sauce
Repeat the last three steps creating two layers of chicken, sauce and cheese
Place lid on baking disk and place baking dish in an oven pre-heated to 300°
Note – a cookie sheet or large sheet of aluminum foil under the baking dish will make clean up a LOT easier!
Bake for 30 Minutes and serve hot.