It’s Sunday Supper so something a little special was in order. Didn’t want to do the normal breading station thing for the chicken so took the short cut method. It works extremely well with fish or chicken breasts and you don’t have as big a mess especially on your hands. The other thing is it helps keep the chicken breasts moist. I guess you could call this a lazy version of chicken parmesan but for me it’s just breaded chicken. Still had a taste I liked and for my wife anything chicken is always a good thing. Normally I would of had noodles with it but we had spaghetti last night. Baked potato and brussel sprouts was the choice to have with it. You can use a seasoned bread crumbs mix but I make my own because it’s simple and I also make my own bread crumbs.
3 cups bread crumbs
3 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
1 tablespoon Italian seasoning
Mix everything together in a bowl large enough to fit the chicken breasts
3 flattened chicken breasts
Mayonnaise enough to coat the chicken breasts
Brush both sides of the chicken breasts with mayonnaise including the edges. Coat the breast with bread crumbs and refrigerate for 1 hour
Mozzarella cheese, enough to cover each chicken breast
3 tablespoons of spaghetti sauce
Preheat oven to 425, place chicken breasts on a rack that is on a cookie sheet. Bake for 50 minutes, turn half way through cooking. With 10 minutes left cover breasts with mozzarella cheese, last 5 minutes spread 1 tablespoon of spaghetti sauce over each breast. Serve immediately with anything you like.