Cooking great weekday meals can be intimidating, but trust me if I can whip things up in a moments notice, you can too. I will continue to help you along the journey and together we will all have great dinners.

6 Boneless, Skinless Chicken Breasts

Extra Light Olive Oil

2 Large Eggs

Dry Italian Bread Crumbs

4 Tbsp. (or so) Three Cheese Blend (Asiago, Romano and Parmesan)

½ Cup Shredded Part-Skim Mozzarella Cheese

3 Tbsp. Flour


Either Way You Go, It Will Be Delicious

Jar of Marinara or Your Own Sauce, Recipe to Follow…

Extra Light Olive Oil

2 Cans Whole Peeled Tomatoes, Hand Crushed

1 Medium Onion, Chopped

2-3 Garlic Cloves, Grated

1 Tbsp. Dried Basil

1 Tbsp. Dried Oregano

1 Tbsp. Dried Thyme

½ Tsp. Red Pepper Flakes

Salt and Ground Black Pepper to Taste

In Large Saucepan Drizzle Olive Oil and Add Onion, Cook on Medium Heat for 2-3 Minutes and Add Grated Garlic Continue Cooking for an Additional 5 Minutes, Stirring Occasionally. Add Tomatoes and Seasoning’s. Cover and Simmer on Low While Preparing and Cooking Chicken.


Pre-Heat Oven 425

Spray a 9 x 13 Baking Dish

Place Chicken Breasts Between Two Pieces of Saran Wrap and Lightly Pound to About ½ Inch Thick Cutlets.

Crack Eggs in a Bowl and Lightly Beat, Put Flour in Another Bowl and Bread Crumbs and Half of the Three Cheese Blend in Another (and make sure the kids do the dishes J)

Dredge Chicken Breast First in Flour, Then Eggs and Finally in the Italian Bread Crumbs and Set Aside While You Finish Coating the Rest of the Chicken. Once Chicken is Brown, Transfer to Baking Dish, Top with Sauce Mozarella and Remaining Three Cheese Blend. Bake Until Sauce is Bubbly and Cheese is Melted, About 15 Minutes.

-I Serve This Dish With Salad, Bread and Pasta.