Tomato Chicken Parmesan

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Bread crumbs

  Dry, grated, plain

  6 oz or 170g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 breast fillet or 708g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Monterey cheese

  Includes Pepper Jack

  6 slice (1 oz) or 168g

Directions

1. Preheat oven to 375°F and position a rack in the center. Lightly grease a 9x13-inch baking dish.
2. Beat the eggs in a shallow bowl. In a second dish, combine the Parmesan and bread crumbs. Pat chicken dry and season both sides with salt and pepper, then dip in egg and coat evenly with the crumb mixture, pressing to adhere.
3. Heat the oil in a large skillet over medium-high. Brown the breaded chicken in batches, 3–4 minutes per side, adding a little more oil if the pan looks dry; transfer to a plate. The chicken will finish cooking in the oven.
4. Spread the pasta sauce in the prepared baking dish. Nestle the browned chicken on top, then add one slice of Monterey Jack to each piece.
5. Bake until the cheese is melted and the chicken reaches 165°F in the thickest part, about 15–20 minutes. Rest 5 minutes before serving.