Chicken Parmigiana Chicken Parm, you taste so good. 6 split, boneless chicken breasts, pounded flat for even thickness 1 24-28-oz. jar of your favorite marinara sauce (or 24-28-oz. tomato sauce plus 1-2 tsp. ITALIAN HERB, PASTA SPRINKLE, FROZEN PIZZA SEASONING or TUSCAN SUNSET) 1/4-1/3 Cup olive oil 1 Cup flour 2 eggs 1/2 Cup milk 2 Cups Italian-style bread crumbs (or 2 Cups bread crumbs mixed with 1 tsp. ITALIAN HERB, PASTA SPRINKLE, FROZEN PIZZA SEASONING or TUSCAN SUNSET) 6 slices Muenster cheese (provolone would work if you can’t find Muenster) 1/4 Cup grated Parmesan cheese

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