Chicken Parmesan

I am always talking about meals you get double your bang out of. Next time you make spaghetti sauce, consider making a double batch (without meat) it stores in the refrigerator for about a week and freezes even longer. Having the sauce already prepared saves you the work.

I dream of being one of those families that cans their own home made sauce. My grandma used to can jams and jelly but I personally have never done it. Maybe this summer it will be something I look into.

If you happen to be one of those coupon queens that can get your favorite jar variety for nothing you will love how quick this meal will be!

Chicken Parmesan
6 thin chicken breasts (if your breasts are thick, place between plastic wrap and take the back of a frying pan or a mallet to them to make thinner.)
1 cup seasoned bread crumbs
Olive oil
Your favorite marinara sauce (jar or home made...leftover spaghetti sauce would be great)
Spaghetti noodles
Mozzarella

Boil water according to the directions and cook spaghetti.
Dredge chicken in the bread crumbs. Lay in cookie sheet

Heat 2 TB olive oil in an non stick pan over med high. Fry a couple of the chicken breasts until golden brown. Do not crowd your chicken. It is not a party!!!

Place cooked chicken onto a plate w paper towel while you cook the next batch.
Put cooked spaghetti in a 9x13 baking dish. Place chicken on top of the noodles.

Cover with sauce.

Cover with slices of mozzarella. Be generous.

Pop in the oven 350 just to melt the cheese. Up to fifteen minutes. Serve with salad.

I dare you to tell the family it's leftovers!!