2 Skinless Boneless Chicken Breasts – thinned in ½ lengthwise and pounded to ¼” thick, cut in to equal pieces.

1 cup of Marinara of your choice

½ cup of Skim Mozzarella cheese.

1 tablespoon of Parmesan Cheese

¼ tsp of Oregano, Basil, Garlic Powder and dried parsley

2 Cups of Rice Cereal (I use Kellogg’s Original)– place in a zip lock bag and crush to fine crumbs.

¼ cup of All Purpose flour

2 beaten eggs

3 tsp of olive oil

Heat oven to 350F degrees.

Set up your breading station, I use a bowl for the eggs, and paper plates for the flour and crushed cereal.

Season your crushed cereal with parmesan, garlic, basil, oregano, parsley, toss to combine.

 Heat 1 tsp of olive oil in frying pan, 1 piece of pounded chicken, press into flour, then egg, hold up the chicken above the egg bowl to let the excess drip off then lay in cereal press down and flip, then into your hot frying pan, repeat with 2 more pieces, turn after a few minutes cook just to toast the coating then place in cooking sprayed casserole dish, add another teaspoon of olive oil and do 3 more pieces of chicken, then again with the remaining pieces of chicken. 

Spoon marinara over the top of each piece of chicken in your casserole dish, then sprinkle with mozzarella cheese

Bake for 25-30 minutes (depends on oven and thickness)

Makes 6-7 pieces, recipe can be easily cut in half.