Ingredients

The following ingredients have 4 Servings
  • Bertolli Olive Oil
  • 5 chicken breasts (, sliced thin)
  • 1 1/2 cup Italian seasoned bread crumbs
  • 1/2 cup all purpose flour
  • 1 cup grated parmesan cheese
  • 2 large zucchini (, chopped)
  • 2 packages baby bella mushrooms
  • (My Italian Seasoning Salt)
  • 1 teaspoon salt
  • 1 teaspoon garlic (, granulated)
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 2 Jars Bertolli Vineyard Pasta Sauce with Burgundy Wine
  • 16 oz mozzarella (, shredded)

Instruction

  • Preheat oven to 400 degrees
  • Combine 1 cup of the bread crumbs, flour and 1/4 cup of the grated parmesan.
  • Cover the chicken with the breading mixture and cook in a hot pan with Bertolli Olive Oil.
  • Cook chicken for about 5-10 minutes per side and remove from pan once fully cooked.
  • While chicken is cooking arrange the mushrooms and zucchini on a cookie sheet.
  • Sprinkle the zucchini and mushrooms with a little of my Italian seasoning and grated parmesan, you could also use a bit of bread crumbs.
  • Bake veggies for 10 minutes or until tender.
  • Reduce oven temperature to 350
  • In a large casserole pan pour in some Bertolli pasta sauce, follow up with chicken breast, zucchini, parmesan, breadcrumbs and mozzarella, repeat until you have layered like a lasagna and top with the bread crumbs, mozzarella and parmesan.
  • Bake your chicken parmesan for 20 minutes and serve.
  • Bake