Ok...so..if there is something you all need to know about me, if you haven't guessed it already, is that I absolutely LOVE collecting cookbooks. My favorites to collect are ones from every state I have ever lived in and every city I have ever visited. The basic recipe for this chicken came from the cookbook below:
Yes...Fayetteville, North Carolina is where I am from :) It's not where I live now, but it's where I consider home. It's where I spent the latter part of my growing up years. It's where I attended and graduated college. It's where I met my dear husband and where we were married. It's where the U.S. Army houses millions of troops per year at Fort Bragg. It's my home :)
Can ya tell I miss it?? :)
And every time I make this chicken recipe, it reminds me of being back there. Of course, I have added ingredients along the way....but the basic recipe still remains.
Parmesan & Mozzarella Chicken(serves 6-8)
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. freshly ground pepper
4 boneless, skinless chicken breasts
2 egg whites, beaten or 4 tbsp. of melted butter---we used butter in the picture above...but obviously egg whites would be the healthier choice ;)
1/2 cup of shredded mozzarella cheese
1 jar of spaghetti or marinara sauce
Preheat oven to 350 degrees. Spray a casserole dish with non-stick cooking spray.
Combine the bread crumbs, Parmesan cheese, oregano, paprika, and pepper in a bowl.
Dip the chicken in the egg whites or butter and coat evenly in the bread crumb mixture.
Spread the whole jar of spaghetti/marinara sauce in a casserole dish.
Arrange the breaded chicken on top of the casserole dish and bake for 45 minutes.
Sprinkle the shredded mozzarella cheese on top of the chicken and cook for another 10-15 minutes or until chicken is tender.
**Libby's Notes: Serve with spaghetti noodles. Goes really well with a veggie dish on the side.***