Okay, completely ignore the fact that there's *not* parmesan cheese on this... lol. We bought the wrong kind at the store, but used it anyways. It still turned out fantastic.
Also, the tomato sauce you make in this? is amazing on crackers. If i were pregnant, i would totally crave that sauce. o.o
Alrighty, first things first, we need to get the sauce made so it has time to absorb all the herby-flavors.
(Herby is too a word i said so...)
So go ahead and preheat your oven to 350 degrees, and grab yourself a bowl.
In said bowl, we mix the pre-measured tomato sauce, sugar, 1/4 tsp oregano, 1/4 tsp garlic powder, and 1/2 tsp dried basil.
Mix this with a spoon until well combined and stick it in the fridge. (or on the counter top covered with plastic wrap. either way works.)
Next, grab a shallow dish/bowl/what-have-you, and mix the following ingredients. -- This will be the coating for the chicken.
3 tbs flour, 1/2 tsp salt, 1/4 tsp ground black pepper, 1/4 tsp Oregano, and 1/2 tsp. dried oregano. Mix together, and set aside.
Take yet ANOTHER bowl, and whisk your eggs in it. nothing but the eggs. Again, set it aside.
Okay, Last step in prep... Take a plastic baggie, (something larger than this, we had some issues with how small it was and had to do it in batches...) and dump in some saltine crackers (or those Buttery Ritz ones, they're awesome too...) and crush them to smithereens! >:D
Once they're crushed to teeny bits, add in 1/3 cup GRATED Parmesan cheese, and 1/2 tsp dried basil. Mush it up until it's mixed thoroughly.
(You *might* wanna dirty another dish and place these in it so you can coat the chicken in it later. kind of hard to do if you're using a small bag. if not? do the shake n' bake method!)
Okay, now for the messy fun chicken-y part.
Take your chicken breast, and dredge them in the flour mixture until coated.
Once completely floured-up, dip them in the egg mixture and make them all gross and gooey again.
THEN dump them in the cracker mixture and shake the bag (or coat it like you would with the flour in a bowl-- but that's not as fun ;-) ) and set it on a clean plate to the side.
Repeat with remaining chicken breasts.
Heat up yer olde fryin' pan with a little bit of veggie oil in it and fry these babies until they're lightly golden brown on both sides. (you may have to do these in batches, especially if you used humungo-breasts like we did o.O)
Place them carefully in a large baking pan. (it doesn't matter if they touch or not unless you don't wanna hear them complaining in the oven. But ours were more mature so we didn't have that problem. ;-) )
(also, you might wanna spray it with some non-stick cooking spray first or else clean-up is going to be even worse o.O)
(Excuse the boyfriend in the photo XD this was one of those "Oh shoot i forgot the picture!" moments so i just took it real quick with him going "huh?")
Next, place the pan in the oven and bake for 25 minutes (or until the chicken is *just about* done, but not quite.)
When the time's up, take the chicken out and spoon generous amounts of your homemade sauce onto the smokin' breasts. Then,sprinkle it with either shredded Parmesan cheese, and slices of Mozzarella (Mmm extra cheesy... :-D) Or if you're like us and bought the wrong kind, you can totally use Colby jack and shredded Cheddar. >.> It just won't be *Parmesan* chicken after that... haha. If desired, you may add more dried Oregano over the top. (but i think it has plenty o.O)
Place them BACK in the oven and bake 5-10 more minutes or until the chicken's done and the cheese is all melty and gooey.
Let cool for a good 3-4 minutes, and serve with a hunk of garlic mashed potatoes or other sides of thine own choosing.
Bon' Appetite! <3