Please read through all of the notes that follow the recipe. These are just great. Serve with angel hair pasta, a tossed salad, and maybe some French bread on the side.
3-4 eggs, beaten
3/4 cup or more, dry, Italian bread crumbs
6 boneless, skinless chicken breasts
2 (16-oz) jars spaghetti sauce
8 oz mozzarella cheese, shredded or sliced
3/4 cup grated parmesan cheese (fresh is best)
Place beaten eggs in a shallow dish. Place bread crumbs in another shallow dish, or on a plate. Dip the chicken breasts first into the egg, and then coat entirely with the bread crumbs. Place on a rimmed cookie sheet sprayed with PAM and bake 350 degrees for 40 minutes, or until juices run clear.
Spray a 9 x 13" pan with PAM and pour one jar of the spaghetti sauce into the pan. Place the chicken pieces over the sauce, then pour other jar of sauce over the chicken. Sprinkle or layer the cheeses directly onto the chicken. Bake for another 20 minutes, or until cheese is melted and lightly browned.
Notes: Lightly pound the chicken to an even thickness inside a plastic bag, or between two sheets of plastic wrap.
Brine the chicken first, after you've pounded to an even thickness. This will make them moist.
To Brine the Chicken:
1/4 cup table salt
1/2 cup granulated or brown sugar
1 cup hot water
3 cups cold water
Dissolve the salt and sugar in the hot water in a very large bowl, or a 1-gallon sealable plastic bag. (It's ok if it doesn't dissolve completely.) Add the cold water and the chicken. Press out as much air as possible, if using a plastic bag, and seal. Refrigerate until fully seasoned, about 20 minutes. Do not marinate for more than 2 hours, or chicken will become rubbery. remove chicken from the brine and rinse very well, under cold, running water. Pat dry with paper towels and proceed with the recipe.