Recipe(tried): Quick weeknight supper

Tonight I planned to make a quick chicken parmigana. Usually, I use homemade marinara sauce, in fact I use Gina's recipe that I make an freeze, but since we are moving, I am using up all that is in my freezer and I am out. I used canned sauce that I added fresh rosemary, basil and some onions and garlic to, and it turned out quite good!

I added some buttered spaghetti with a bit of torn fresh basil and snipped chives and some steamed fresh green beans and it was very good and oh so quick!

Quickie Chicken Parmagana

4 skinless, boneless chickenbreast, cut in half
1 can of your favorite canned sauce or better yet, fresh that you've frozen
stuff to Dr. up the sauce if you use canned...think anything fresh, like onions, garlic, basil, whatever you have.
1/2 cup progresso Italian style bread crumbs (it is the only brand I like)
1 cup freshly grated parmesan cheese
1 cup mozzarella cheese
olive oil for frying
teaspoon of butter

Heat olive oil in skillet until hot enough to fry and add 1 tsp. butter. mix bread crumbs with 1/3 cup of parmesan cheese. Dry chicken breast on paper towels and coat with bread crumb mixture and fry just until browned. Turn and brown on the other side. Place in casserole dish that you have added a spoonful of sauce to bottom. Layer 1/3 of the parmesan cheese on top and then all of sauce. Bake at 400 uncovered for 30 minutes, take out and add 1 cup mozzerella cheese and last third of parmesan cheese.

Serve on top of buttered, garlic added, spaghetti and fresh steamed green beans.

I made everything else while that was cooking and we ate in a total of 40 minutes. These days, that works for me!!