5 Chicken breasts
Your favorite seasoning (I use Salt of the Earth Arrabbiata di Roma Sea Salt*)
1 egg, beaten (can dip chicken in Flying Olive EVOO instead of egg)
Bread Crumbs (I use Gluten free)
Mozzarella Cheese (shredded)
Parmesan Cheese (shredded)
Flying Olive Extra Virgin Olive Oil such as Cobrancosa or Garlic EVOO, or Flying Olive Extra Virgin Olive Oil of choice
Turn oven on to 350 F.
Dip the chicken breasts in the bowl with the beaten egg. Next, sprinkle with seasoning and dip chicken into bowl with bread crumbs. Cover well. Place in 9x13 baking dish that has been coated or sprayed with Flying Olive EVOO. Drizzle chicken with Flying Olive EVOO. Cook for 30 minutes then remove from the oven. Cover chicken with mozzarella cheese layer and then a layer of Parmesan cheese. Put back in oven for another 30 minutes. Keep watch as oven times may vary depending upon chicken breast size. Once chicken is completely cooked, place on a bed of spaghetti and cover with pasta sauce.
Submitted by Diana H.
*Available in the Eastgate store