This is something I just threw together. Mostly to use up the seasoned parmasean bread cumbs from the baked chicken nuggets we had awhile back.

Chicken Parmasean (sort of)

4 boneless, skinless chicken breasts (would use smaller ones or only three large ones next time)
1/2 C. melted butter
1 C. parmasean bread crumbs
1 jar spagehtti sauce (I used Newman's Own Sockarooni)
1 can tomato sauce (I used this to strech the spaghetti sauce)
6 slices white cheese (we used chihuahua, but mozzarella would be good too)

Cut chicken in large, equal sized chunks (2-4 per breast). Dip chicken chunks in butter and then in bread crumbs. Place in 9x13 glass baking dish and bake at 350 until the chicken is cooked through and the crust is crispy. Pour sauce over chicken and top with cheese slices. Back until sauce is hot and cheese is well melted. Serve over pasta of you choice.

This was good, but nothing spectacular. I would make it again becuase it is easy. If I did not already have the chicken breasts in the freezer I might buy chicken tenders to speed up the process.

We served it over whole wheat feticcini and had a salad on the side.