This recipe makes enough for four people plus allows you to cook 2 more chicken breasts to be used for a different dinner on another night. If you only want enough for 4, reduce chicken breasts quantity below to only 4 rather than 6. This recipe tastes great served with angel hair pasta.
1. Preheat the oven to 400 degrees F. Cover the bottom of a large roasting pan with aluminum foil and spray with cooking spray.
2. In a medium saucepan, combine the tomatoes, tomato paste, basil, oregano, and garlic powder, set over medium heat, bring to a simmer, and let simmer until ready to use (about 10 minutes).
3. Meanwhile, in a shallow dish, combine the flour, salt and pepper. Place the eggs in a separate shallow dish and the bread crumbs in a third shallow dish. Dredge the chicken in the flour, evenly coating both sides and tapping off any excess. Dip both sides of the flour-coated chicken in the eggs and then in the bread crumbs.
4. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, add the chicken to the hot pan and cook until golden brown, 2 to 3 minutes per side. Transfer the chicken to the prepared roasting pan. Top four chicken pieces equally with the tomato sauce, mozzarella, and Parmesan (leave the remaining chicken untopped).
5. Cover the pan with aluminum foil and bake for 20 minutes. Uncover and bake 5 to 10 minutes more, until the chicken is cooked through and the cheese is golden and bubbly. Serve the Parmesan chicken for this meal and refrigerate the remaining chicken up to 3 days or freeze up to 3 months.
Note: To store the leftover chicken, set the breasts on a baking sheet and place it in the freezer until they're frozen solid, then pop them all in one big bag and pull them out as you need them. An idea for leftover cooked chicken isGreek Chicken Salad with Feta.
From Robin Miller's Quick Fix Meals.