Easy chicken dinner.

By Amanda Wavra

Ingredients:

1.5 pounds thin cut chicken cutlets

1/2 c Panko bread crumbs

1/2 c seasoned Italian bread crumbs

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp garlic powder

1 tsp dried parsley

1 tsp dried oregano

1 tsp dried basil

1/4 c freshly grated Parmigiano reggiano

1 Tbsp butter

1 Tbsp extra virgin olive oil

canned/jarred marinara sauce

low fat shredded mozzarella cheese

Directions:

1. Preheat the oven to 400 degrees F

2. First we are going to make the coating for the chicken. Mix both of the bread crumbs together. Then add the salt, pepper, garlic pepper, parsley, oregano, basil, and grated parmigiana reggiano into the mix.

3. If you did not buy thin sliced chicken, slice chicken breasts in half and pound down to an even thickness.

4. Make a wet mixture so your coating sticks to your chicken. You are going to use your butter and olive oil.

5. Dip the chicken into the liquid mixture to get it coated and then dip in your breadcrumb mix.

6. Bake chicken for about 15 to 20 minutes or until internal temperature is 160 degrees.

7. Add 2 Tbsp of marinara on top of each chicken breast and then about 1 ½ Tbsp of shredded mozzarella on top as well.

8. Put the chicken back into the oven for another 3 minutes to melt the cheese.

9. Can be placed over pasta or eaten by itself.