Skinny Chicken Parmesean

[Heather Robbins]

3 boneless Skinless Chicken Breasts
3/4 tsp salt
1/2 cup breadcrumbs (I used Panko)
3 tbsp grated Parmesan Cheese
1 tbsp olive oil
2 cups tomato/marinara sauce (I used Classico Spinach and Fontina)
9 tbsp part-skim Mozza

Preheat oven to 450.

Slice chicken in half horizontally to make 6 cutlets. drizzle with olive oil and season with salt and pepper.

In a shallow bowl combine bread crumbs and Parmesan. Dredge the chicken in the crumb mixture and put prepared chicken on baking sheet.

Bake until golden (about 20 minutes) then turn the chicken and bake for another 5-6 minutes.

Heat the sauce in a deep skillet until heated through, place the breaded chicken into the skillet and top each with 1 1/2 tbsp of mozza. Cover the pan and cook until cheese is melted.