Easy Parmesan Chicken

First off, sorry for the green noodles. We have a tradition of having green spaghetti on St. Patrick's Day. I love this recipe, because it really is so easy and delicious, unlike other Parmesan chicken recipes that you have to dip the chicken in egg and then in bread crumbs and so many steps I don't like to take sometimes. I have made this a couple times and the first time I used the bottled spaghetti sauce and then Brian, my husband, mentioned how even better it would be if I used my own sauce. So the picture above is the the recipe made with my homemade spaghetti sauce, without the hamburger. It was very good, Enjoy!

Easy Chicken Parmesan

What you need

1 jar (26 oz.) spaghetti sauce
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups Shredded Mozzarella Cheese

Make It

HEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.

BAKE 30 min. Uncover.

TOP with remaining cheeses; bake 5 min. or until chicken is done (165ºF) and cheese is melted.

Recipe adapted from Kraft Foods

Here is the my sauce recipe that I used instead of the bottled spaghetti sauce.

Mom's Spaghetti Sauce

1 quart tomatoes, I drain about half of the liquid so the spaghetti is not watery.
1- 6 oz can tomato paste
2- 8 oz. tomato sauce
1 packet of spaghetti seasoning
1 can of mushrooms, drained (optional)

Combine ingredients in sauce pan, bring to a boil and then simmer for 15-20 min.