Once again,  I was looking for easy for our Sunday dinner.  This super quick version of Chicken Parmesan contains all the ingredients that I consider my “pantry essentials”.  When I prepare my meals, I usually make a double batch so that I don’t have my kids fighting over seconds.  It’s also nice to have lunch for the next day.

Here it goes:

For the Sauce:

• 2- packages McCormick Thick & Zesty Spaghetti Sauce
• 3 1/2 Cups Water
• 2 Cans (6 oz) Tomato Paste
• 2 Tbsp. Olive Oil

Mix all ingredients. Bring to boil. Cover and reduce heat for 10 minute.  Stir Occasionally.

For the Chicken:

• 5-6 Skinless, Boneless Chicken Breasts (pound with tenderizer between plastic wrap)
• 1 Egg
• 2 Tbsp Water
• 2 1/2 -3 Cups Croutons (put in processor to make into bread crumbs)
• 2/3 Cup Grated Parmesan (fresh is best!)
• 1/2 Cup Olive Oil (I use 1/4 for the first batch, clean pieces out of pan, pour remaining oil, then do second batch of chicken)
• 2-3 Cups Shredded Mozzarella Cheese (again, fresh is best…it just melts better)

Pre-heat oven to 350°.

Pound chicken with meat tenderizer between plastic wrap.  Whisk the egg and water in a bowl to dip chicken into.  Combine crouton bread crumbs and parmesan into another bowl large enough to dip chicken into.  Warm oil in large pan on medium heat.  Dip pounded chicken into egg mixture then into cheese/bread crumb mixture (be generous).  Carefully put into pan.  Cook each side 4 minutes.

While chicken cooks, ladle a layer of tomato sauce onto bottom of baking pan (I just love my Pampered Chef Stoneware).  When chicken is done, layer it on top of  the sauce in your pan.  Pour remaining sauce and top with the mozzarella cheese.  Please note, you may have extra sauce.  Use it all or save it.  You can make extra pasta or save and add meatballs to it tomorrow for a meatball sub, yum!

Bake 350° for 30 minutes.  Serve with pasta (I prefer angle hair, whole wheat), garlic bread, and a side salad.