About 3 lbs marinara sauce
About 1 cup shredded mozzarella cheese (2% skim)
About 3 T Parmesan and/or romano cheese, grated
About 1 1/2 cups breading (I used half ground flax seeds and half spelt)
1 egg, beaten with a little water
Italian seasonings, salt, pepper
If chicken is thick, pound to a thinner width (about 1/4 inch). Dredge in egg then breading (mixed with italian seasonings, salt, & pepper). Cook on stove until done. I had to do mine in two batches and let the cooked, breaded chicken rest on a plate covered with a paper towel to soak up any excess oil.
In the meantime, prepare marinara sauce (see separate recipe for step by step directions). Place the chicken in one layer along the bottom of a cassarole dish. Cover with sauce, sprinkle with cheeses, cover, and bake about 15-20 minutes. Done!
The chicken takes about 10 minutes to pound flat and bread and then cook time is about 10 more minutes per "batch". Marinara sauce can be made while doing this, if you don't have any pre-made. I served this with about a cup of quinoa shell pasta (our six-year old loves pasta) and used remaining marinara sauce on that. We also served with a salad, which I was also able to make while the chicken was cooking/baking.
Finished Chicken Parmesan
Quinoa Pasta with Remaining Sauce