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4 (4 ounce) boneless, skinless organic chicken breasts
1/2 teaspoon crushed red pepper
1/4 teaspoon black pepper
3 cloves garlic, minced
1 (16 ounce) jar tomato basil or marinara pasta sauce
1/2 cup fresh basil leaves, rough chopped
1/2 cup shredded parmesan cheese, divided
1 1/2 cups (6 ounces) 2% Italian blend shredded cheese, divided
3/4 cup Italian style panko breadcrumbs
2 teaspoons butter, melted
Eplan electric p8 basic
Preheat oven to 350 degrees.
Spray a large baking dish with cooking spray. Place each chicken breast between two pieces of parchment paper and pound with a meat mallet or heavy spoon to 1/4-inch thickness.
Arrange chicken breast in a single layer along the bottom of the baking dish. Sprinkle with red pepper flakes, black pepper, and garlic. Spread pasta sauce evenly over the chicken. Sprinkle with chopped fresh basil, 3/4 cup Italian cheese, and 1/4 cup parmesan cheese.
In a medium sized bowl, combine melted butter, panko, and remaining 1/4 cup parmesan cheese. Sprinkle evenly over entire baking dish. Place in preheated oven and bake for 35 minutes, until bubbly along the sides. Remove from oven and sprinkle with remaining 3/4 cup Italian cheese. Return dish to the oven and bake an additional 10 minutes to allow for cheese with melt.
Garnish with additional fresh basil if desired.