4 Servings 20 min Cook
1 Tbsp Olive Oil
6 Oz Chicken Breast
1/2 Cup Pasta Sauce
1/4 Cup, shredded Mozzarella Cheese
1 Tsp Parmesan Cheese
0 Tsp, ground Oregano
1/4 Tsp Crushed Red Pepper Flakes
1 Roll (3-1/2" dia) Hard Rolls
Preheat oven to 400 degrees F.
Add the breadcrumbs, Parmesan cheese, oregano, paprika, garlic powder, salt and pepper to a zip-top bag and shake to mix well.
Pour into a low flat bowl or onto some waxed paper
Whisk eggs in a bowl and set aside.
Drop each chicken breast into the beaten egg and then dredge in the breadcrumb, Parmesan cheese, and herb mixture
Heat a few tablespoons of olive oil over medium-high heat in a pan.
Add the breaded chicken breasts, two at a time so as not to over-crowd the pan.
Cook on medium-high heat for about 3-4 minutes per side or until cooked through and no longer pink.
Remove breasts to a paper towel-lined plate and fry the other two chicken breasts.
Place the cooked chicken breasts on a baking dish and cover each breast with 1/4 cup tomato sauce.
Sprinkle shredded mozzarella cheese over each one.
Place in preheated oven for 8 to 10 minutes or until the cheese has melted and the tomato sauce is hot.
Toast rolls during the last 5 minutes of the cooking.
Slice rolls, add the chicken Parmesan breast on top and enjoy!