Tomato Chicken Parmesan


2 eggs, beaten

1 cup ground Parmesan cheddar

7 ounces prepared bread morsels

6 skinless, boneless chicken bosom parts

1 tablespoon vegetable oil

12 ounces pasta sauce

6 cuts Monterey Jack cheddar


Prep15 m

Cook30 m

Prepared In45 m

Preheat broiler to 375 degrees F (190 degrees C).

Empty beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, combine as one the ground Parmesan cheddar and bread morsels. Dunk chicken bosoms into beaten egg, at that point into bread scrap combination to cover.

In a huge skillet, heat oil over medium high warmth. Add covered chicken and saute for around 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.

Empty pureed tomatoes into a daintily lubed 9×13 inch heating dish. Add chicken, at that point place a cut of Monterey Jack cheddar over each bosom, and heat in the preheated broiler for 20 minutes or until cheddar is totally dissolved.