Acadia's Chicken Parmesan

Most chicken parmesan that I have had in restaurants have always been made from a boneless chicken breast that was flattened with a mallet, with a dollop of mozzarella cheese and sauce. With this recipe, I have chosen instead to use boneless chicken tenderloins, with a generous amount of mozzarella and sauce. This is one of my Dad's favorite recipes and he requests it every year for his birthday celebration. I serve it with fresh NJ sweet corn, ratatouille and garlic bread. It is a wonderful feast!

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 12  boneless skinless chicken breasts (tenderloins)
• 3  cups mozzarella cheese (shredded)
• 1⁄2 cup parmesan cheese (grated)
• 2  cups  Italian seasoned breadcrumbs
• 2  eggs
• 1  cup milk
• 2  cups  spaghetti sauce
• 3  tablespoons olive oil

Directions

1. Wisk eggs and milk together in bowl for 1 minute.
2. Place the bread crumbs in another bowl or a.
3. plastic bag.
4. Dip the the chicken in the egg/milk mixture and then.
5. coat it with the bread crumbs.
6. In a skillet on medium high heat brown the coated chicken in the olive oil (par-cooking it).
7. Then place the par-cooked chicken in a 9”x12”x2” baking dish in a.
8. single layer.
9. Cover the chicken with the mozzarella cheese, then the spaghetti sauce.
10. Sprinkle parmesan cheese on top of the sauce.
11. In a 350° F oven bake for 30-minutes (uncovered).
12. Enjoy!