You just cannot go wrong with chicken, cheese, sauce, and noodles! This is delicious and so easy! We got this version of chicken parm from our sweet friends, Kendall and Bobbie Miller.
spaghetti noodles (cooked and drained)
1.5 jars Bertolli tomato and basil sauce
one package boneless skinless chicken breasts
one package mozzarella cheese
plain bread crumbs
one teaspoon minced garlic
Preheat your oven to 350.
In a sautee pan, pour enough olive oil to have a thin layer over the whole pan. Add one teaspoon of garlic to the oil and let it infuse for just a few minutes. Garlic cooks quickly, so don't leave it! Remove the oil from the heat. Dip both sides of each piece of chicken into the oil.
Pour equal amounts Parmesan cheese and bread crumbs into a large bowl. After removing the chicken from the oil, dip it into the bread crumb/cheese mixture, coating thoroughly.
In a large casserole dish, pour a thin layer of sauce. Place each piece of chicken in the dish, and top with mozzarella. Bake for forty-five minutes, or until done.
Heat the remainder of your sauce in a pot on the stovetop.
Serve over cooked noodles with the sauce.