Sassy Chicken Parmesan Casserole
- 1/2 C. Italian Dressing
- 1/2 C. grated Parmesan Cheese
- 8 chicken cutlets, pounded
- 1 1/2 C. Italian flavored breadcrumbs
- 1 – 1 1/2 C. prepared tomato sauce
- 1 ball smoked mozzarella (or buffalo, no salt), cut into 1/4-inch slices
- drizzle of canola oil
Place pounded chicken cutlets in plastic bag with dressing in refrigerator for at least half an hour but not more than 1 hour.
Place breadcrumbs in bowl with half of the parmesan. Remove chicken from bag and let excess dressing drip into bag - discard dressing to avoid contamination. Place cutlets, one at a time, in breadcrumbs and coat well, packing crumbs onto chicken with hands. Put cutlets on plate, in single layer, and continue until last cutlet (discard breadcrumbs to avoid contamination). Place cutlets in refrigerator about 10 minutes (this helps the breadcrumbs stick better).
Bring cutlets to room temperature and place on greased (drizzle oil) ovenproof pan and spray top of cutlets with cooking spray (be sure to watch the flying crumbs). Bake chicken in a preheated 375-degree oven about 10 minutes (until lightly golden), turning once. Do not overcook chicken as it is thin and still has more oven time ahead.
Heat the sauce in small pan and place chicken in a single layer onto sauce coated casserole dish. Add remaining sauce on top, along with Parmesan and mozzarella. Cover with foil (be sure to spray foil with cooking spray to avoid sticking) and return to oven and bake at 400 degrees for about 10 minutes.
Remove foil and broil until cheese is bubbly and golden.