January 8, 2012
To begin with, I take a package of boneless skinless chicken breasts and beat them with a meat hammer until they are double their original size.
Alpine Spice. Each piece is then dunked in an eggwash (one egg beat into ½ cup of milk) and re-breaded. I then brown them lightly in a pan and place them in a glass baking dish ( I usually use a 9x13, but it totally depends on how much chicken you have).
Over the breasts I layer mozzarella or provolone cheese, shredded or sliced, basically whatever I have on hand or was on sale. Over that I pour a large container of regular spaghetti sauce, and dust with a little additional cheese. I cover the pan with tinfoil and bake for 40 minutes at 350*. I serve this over linguine noodles with a side salad. Yum.