2.5 lbs boneless skinless chicken breast, sliced thinly into three thin pieces per breast.
3/4 c. milk
1/2 can italian bread crumbs
4 T. olive oil
4 C. shredded mozzarella cheese
1 large jar spaghetti sauce
1 1/2 C. shredded parmesan cheese
Pulse 1/2 the parmesan cheese with breadcrumbs in a food processor.
Whisk together egg and milk.
Dip the chicken breast slices in the milk and egg mixture, then in the breadcrumb mixture.
Heat olive oil in large skillet over medium high heat. Brown the chicken in the oil on both sides until golden, about 2-3 minutes on each side. The chicken does not need to be cooked throughout because it will finish baking in the oven. Typically I change my oil 2-3 times while cooking to avoid burnt blackened crumbs. Lay chicken in 9×13 baking dish.
Spread the sauce over chicken, then spread the rest of the cheeses over the top.
Bake covered at 350 for about 25-30 minutes or until bubbly, remove cover for last 5 minutes of baking.