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4 boneless, skinless chicken breasts; pounded thin
3/4 cup panko breadcrumbs
1 T Italian seasoning
4 T olive oil
13 oz spaghetti sauce (1/2 of a regular sized jar)
4 pieces of provolone cheese
1/4 cup parmesan cheese
1. Heat oven to 350 degrees. Coat a saute pan with the olive oil and heat to medium-high. Mix together panko and Italian seasoning in a shallow dish. Beat egg in another shallow dish. Place chicken, one by one, in egg mixture to coat then transfer to panko mixture and coat evenly.
2. Place chicken in heated pan and cook for 5 minutes on each side or until chicken is browned and crispy. In a baking dish, evenly spread a small portion of the sauce across the bottom of the pan.
3. Place the chicken in the baking dish and pour the rest of the sauce evenly over the chicken. Pour parmesan cheese over the chicken and place a slice of provolone cheese on each piece of chicken. Cook for 20 minutes or until cheese is melted and starts to brown. If after 20 minutes the cheese isn't melting, place under broiler for a few minutes until it melts.