- 4 skinless boneless chicken breasts
- 1 1/2 cups yellow cornmeal
- 1 tsp dried parsely
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- salt and pepper
- 2 eggs, slightly beaten
- 3 cups Simple Tomato Sauce
- 4 large slices mozzarella cheese
- 1 cup grated parmesan cheese
Preheat oven to 400 F. On a cutting board, lay out a piece of plastic wrap. Place a chicken breast on top and lay another piece of plastic wrap on top. With a kitchen mallet (or bottom of a wine bottle!) pound the chicken breast until it is uniformly flat, about 1 inch thick. Repeat with remaining chicken breasts.
Combine the cornmeal, herbs, garlic powder and salt and pepper in a medium bowl. Beat the eggs in another medium bowl. Take your chicken pieces and dredge them through the egg, coating the whole thing. Then dredge them through the cornmeal mixture until evenly coated.
Bake in preheated oven for about 20 minutes. you want the chicken to be cooked through and the cornmeal crispy.
Lay the chicken out in a baking pan and pour tomato sauce over each piece. Top with mozzarella cheese slices, and sprinkle parmesan cheese evenly over all. Put back into the oven and bake until it is heated through and the cheese is melted. Serve immediately.
Make ahead: Can be assembled, covered well and kept in fridge up to 5 days or the freezer. To reheat, just pop in the oven at 400 F for about 20-25 minutes.