Tank Cooks Chicken Parmesan

Thanks to Justin Owens for linking this recipe to me

Send recipe ideas to NJTank99@gmail.com.

Ingredients:
4 boneless skinless chicken breast cutlets
1 cup breadcrumbs (pref. Italian seasoned)
1 (26 ounce) can spaghetti sauce
1 cup mozzarella cheese, shredded
1⁄2 cup parmesan cheese, fresh grated (I used pecorino romano)

Directions:
1. Wash and pat the chicken breasts dry and then coat them with the breadcrumbs
2. After the chicken breasts are breaded, fry them either in a Teflon skillet or with a bit of olive oil
3. Fry the breasts until they are thoroughly cooked.
4. Pour 1/2 of the spaghetti sauce into a 9"x5" casserole dish.
5. Place the cooked chicken breasts on top of the sauce.
6. Pour the remaining spaghetti sauce on top of the chicken breasts.
7. Sprinkle both cheeses on top. Put the dish into a 400°F oven for 30 minutes, or long enough to thoroughly warm the sauce and breasts and melt the cheese.
8. Serve over pasta (I chose Fussili)