Mom would make big pots of spaghetti and meatballs to fill us farm kids up. She dump it in a huge bowl on the table and we would get our fill of big meatloafy meatballs and cheese from a green shake can. Years later I added the chicken for a alternative to beef. This meal makes an easy weekend prep for weeknight meal heatups.
- 4 Chicken breasts skinned deboned
- Italian bread crumbs 2 cups
- 1 cup milk
- Oil (0live or canola)
- Garlic powder 1 tsp
- Dried basil 1tsp
- 2 bayleaves
- Salt and pepper to taste
- Pasta
- Sause ( this can be hommade or jared in a pinch I use a large jar and add my hommade stewed tomatoes) simmer down a bit. 4-6 cups
- 1 pound shredded mozzarella cheese
- Parmasean cheese
Trim fat and slice chicken breasts in halves. Long ways so to make thin steaks
Pound out chicken with meat mallet or small plate to double size. I cover with saran to keep cleanup easy
Soak in milk in med bowl.
Assemble bread crumbs and seasonings in second bowl
Heat deep skillet with two tablespoons of oil
Bread chicken breast and nicely brown both sides.
Drain exxess oil off meat.
Assemble sause in bottom of large cassarole dish. Lay chicken in pan to cover. 8 pounded breasts halves make 1 large and a 8×8 dish. Cover chicken with sause and then top with cheese.
Either cover and freeze, refigerate or bake. I bake at 375 for 40 minutes. Frozen defrost befor baking. You want it heated thru.
Serve over fresh pasta with reserved sause and a fresh green salad. 
Always a friends and family failproof favorite.
Grit Cooking- A Southern Girls Taste 