4 boneless, skinless chicken breast (or thighs)
4 slices wheat bread
4 saltine crackers
2 large eggs
1 can of diced tomatoes with garlic and onions
Parmesan cheese
Italian seasoning
Salt
Pepper
Parsley
Heat oven to 350 degrees.
Heat stove-top pan with a coating of oil to flash fry coated chicken.
Pulse wheat bread, crackers, cheese and spices in a food processor until finely ground.
Season the chicken with salt and pepper
Coat a 9x13 dish with oil. Whisk the eggs together in a shallow dish.
Dip each chicken breast in the egg wash until fully coated. Dip the chicken in the crumb mixture, lightly pressing to coat both sides.
Transfer coated chicken to hot oil in frying pan. Flash fry for 2min on each side. Transfer fried chicken to dish and bake.
Bake for 45min, then pour can of diced tomatoes over chicken and bake for another 15min.
Chicken temperature should be 165-170 degrees!
Top with provolone sliced cheese. Serve on cooked spaghetti noodles.
Great with a salad and garlic bread.
