Quick Chicken Parmesan

Chicken Parmesan for a Crowd
Serves 12

Chicken:

• 5 lbs. Boneless, Skinless Chicken Breasts (approx. 10-12 half breasts)
• 1 canister Regular Italian Bread Crumbs 
• 1 canister Panko Italian Bread Crumbs 
• 1/2 cup Grated Parmesan Cheese
• 1 tsp Kosher Salt
• 1/4 tsp Pepper
• 1/2 cup Butter, melted
• 1/2 cup each Mozzarella and Shredded Parmesan Cheeses, for topping (at room temp if possible)

Sauce:

• 2 large cans Spaghetti Sauce of choice (I like to use 2 different flavors) 
• 2 TBL Olive Oil
• 3 TBL good-quality Balsamic Vinegar
• 2/3 cup Brown Sugar
• 1 tsp Sweet Basil
• 1 tsp Onion Powder (not onion salt)
• 1/2 tsp ground Oregano
• 1 tsp Salt
• 1/4 tsp Black Pepper

1. For Chicken, trim each breast and pound to even thickness, if desired.
2. Combine the bread crumbs with the cheese, salt and pepper in a large bowl.
3. Dip each breast into the melted Butter and then into the bread crumb mixture.                                                              (For an alternate dipping option, please read this post)
4. Place on a parchment paper lined baking sheet(s).
5. Bake at 350° for 30 minutes or until no longer pink inside (If you pounded them out, less time will be needed)
6. For Sauce,  combine all ingredients and heat to boiling. Reduce heat to low and simmer for 20 minutes.
7. Serve over the chicken, and sprinkle with the two shredded cheeses.

For more about the development of this recipe, as well as additional tips on preparing and serving for a large crowd, please visit my post about Cookin' for a crowd.