Chicken Parm.

This recipe was created in hopes of making this dish loads healthier than the Olive Garden version. I love their Tour of Italy with fettuccine alfredo, lasagna, and chicken parmigiana! Yet, we all know how unhealthy that combination can be. So this is a slight update, but quite yummy and not as gut pounding heavy.

1 cup panko breadcrumbs
1 cup crushed fiber one original cereal
2 Tablespoons italian seasonings (Mrs. Dash for the lack of salt is FABULOUS!)
1 Teaspoon garlic powder
2 Tablespoons freshly shredded or grated Parmesan
(all measurements are approximate depending on the amount of of chicken needed).
Boneless skinless chicken breast or thighs thinly cut or made into strips (they cook better, trust me)
1 Cup homemade spaghetti sauce (or jarred, I've used both)
1 Cup Shredded Mozzarella cheese

Heat oven to 350 degrees.
Rinse chicken over sink. Cut into strips or thin slices.{wash hands} Mix top ingredients in ziploc. Shake. Place each chicken piece in ziploc to evenly coat all sides of chicken. Take chicken out of the ziploc and place in shallow baking dish. Continue till all pieces are coated and in dish. Place dish into oven for 20-30 depending on the thickness of chicken pieces.
While chicken is cooking, warm spaghetti sauce on stove top or in microwave remembering to cover with a paper towel to avoid the doomed sauce splatter.

When chicken is cooked thoroughly (internal temp of 160 or higher) take out of oven, spoon the warm sauce over the chicken pieces and cover with mozarella cheese. Place back into oven to melt the cheese for about a minute.

When cheese is melted, plate, serve with spaghetti, lasagna, breadsticks, salad, etc. We prefer spaghetti, chicken parm and salad.