Chicken Parmigiana

I'm always surprised how tasty this is for such a simple recipe. Based on a McCormick recipe.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 2  tablespoons parmesan cheese (grated)
• 1⁄3 cup  breadcrumbs
• 3⁄4 teaspoon  Italian herb seasoning
• 1⁄2 teaspoon garlic powder
• 4  boneless skinless chicken breasts
• 1  egg
• 1 (8 ounce) can tomato sauce
• 3⁄4 cup mozzarella cheese (shredded)

Directions

1. Preheat oven to 375°.
2. Place the uncooked chicken between two sheets of waxed paper or plastic wrap.
3. Using the flat side of a meat mallet, gently pound the chicken from the center to the outside until the the breast is pounded to an even thickness of ½”. This will promote even cooking.
4. Combine Parmesan, bread crumbs, Italian herb seasoning and garlic powder in shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
5. Place chicken on a cookie sheet. Bake 10 minutes.
6. Turn chicken over and bake another 10-12 minutes, or until chicken is thoroughly cooked.
7. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake 5 minutes or until cheese is melted.
8. Serve over your favorite pasta.