Easy chicken parmesan

A lot of people may think that chicken parmesan is a complicated dish because it does involve cooking the sauce and chicken separately and then baking it.  Boneless chicken breasts are used and then lightly pounded to flatten it and make it more tender.  And then making the marinara sauce is another step.  I used a store-bought marinara sauce, but you can always make your own by sauteing garlic, onion and carrots in olive oil and then adding whole peeled tomatoes, lightly mashing, and continue cooking until the tomatoes are fully cooked.

I love this because of the contrast of the crispy chicken breast with the gooey cheeses together with the sauce.  Try this chicken parmesan and let me know how it goes.

Ingredients:
1 whole chicken breast, filleted into 3 pieces, lightly pounded
salt and pepper to taste
1 egg, room temperature, lightly beaten
1 cup panko breadcrumbs
1/4 cup all purpose flour
1 tsp garlic powder
1 cup marinara sauce
1/2 cup mozarella cheese
1/2 cup parmesan cheese
1/4 cup cheddar cheese
vegetable oil for frying

Procedure:
Season chicken breasts with salt and pepper and garlic powder.  Dredge it in flour, and then egg, and then the panko breadcrumbs.  Set aside.  Heat your frying pan together with the vegetable oil.  When the oil is hot enough, fry seasoned chicken breasts until almost done, not cooked all the way through because we also have to bake them and we don't want overcooked chicken breasts.  Set aside.

Preheat oven at 350 degrees Fahrenheit.  In a separate pan, heat your marinara sauce, if using store bought.  Season it with salt and pepper as desired.

In a baking dish, layer a small amount of sauce at the bottom, then arrange your cooked chicken breasts and then top with another layer of marinara sauce.  Top with mozarella, parmesan and cheddar cheese and bake for about 20 minutes.  Remove from oven.  Best served while it's hot.