Rosie's Chicken Parmigiana

ROSIE'S CHICKEN PARMIGIANA

1 LARGE JAR MARINARA SAUCE *
4 BONELESS SKINLESS CHICKEN BREASTS - HALVED **
2/3 CUP SHREDDED MOZZARELLA CHEESE - Really good w/regular or fresh Mozzarella***
1 TBS. SHREDDED PARMESAN CHEESE
1/4 CUP ITALIAN STYLE BREAD CRUMBS
2 TBS. OLIVE OIL

1.    HEAT OVEN TO 350.  POUR MARINARA SAUCE EVENLY IN BOTTOM OF AN UNGREASED 12 X 8 INCH BAKING DISH.  PLACE CHICKEN BREAST OVER SAUCE.

2.    IN SMALL BOWL, COMBINE CHEESES (***NOTE:if using fresh mozzarella you may shred and add to this mixture or do not shred nor add to this mixture but instead lay slices on top and return to oven for a few minutes to melt after chicken is cooked), BREAD CRUMBS AND EVOO.  MIX WELL.  SPRINKLE EVENLY OVER CHICKEN.

3.     BAKE AT 350 FOR 30 TO 35 MINUTES OR UNTIL CHICKEN IS FORK TENDER AND THE JUICES RUN CLEAR.

* My two favorites are: 1) Rao's Homemade Marinara Sauce and 2) San Marzano Tomato Basil Sauce
** I like to pound them, too.

SERVE WITH PASTA.  ADD SALAD AND BREAD AND VOILA!  BON APPETIT!!!

Recipe courtesy of Lois Leonhardt Hearn