1 cup Italian Bread Crumbs
1/4 cup chopped fresh basil and oregano (a 3:1 ratio)
2 garlic cloves pressed
salt and pepper (if wanted)
4 extra large chicken breasts
1 1/2 cup of milk
23.5 oz favorite marinara
2 1/2 cups mozzarella cheese
1 cup parmesan cheese
Chop the basil and oregano very finely. Add basil, oregano, pressed garlic cloves, Italian Bread Crumbs and salt and pepper to a medium sized mixing bowl. Then on a meat cutting board trim the chicken breasts and cut them each in half. Then add milk to a separate mixing bowl. Add olive oil to a large skillet. Once the oil is heated thoroughly start the process. Take each piece of chicken drudge it in the milk on all sides. Then dip into the bread crumb and herb mixture. Once the piece of chicken is completely coated with the bread crumb herb mixture place it in the pan. Do this with each piece of chicken. Completely brown each piece of chicken on all sides.
Using a 9×13 pan, spread 1/3 of your favorite marinara (mine is Paul Newman’s Organic Marinara) on the bottom of the pan. Evenly spaced place each piece of chicken on top of the bottom layer of marinara in the pan.
Then add two cups of mozzarella cheese and 1/4 cup parmesan on top of the chicken.
Evenly add the rest of the marinara sauce on top of the cheese, chicken and marinara layers. Then add the rest of the parmesan and mozzarella cheese on top of the top layer of marinara.
Cover the pan with tin foil, and cook at 375 degrees F for 45 minutes, or until the chicken is no longer pink (is completely cooked). Once the chicken is done, brown the top layer of cheese.
Serve on top of your favorite spaghetti noodles and seasonal veggie. Serves 6. I halved this recipe in pictures because my kids do not eat as much, but make the whole recipe for dinner guests. Enjoy!