Deconstructed Chicken Parm

Ingredients
3 chicken breasts, cut into bite sized pieces
Salt & Pepper
Garlic salt
Garlic powder
Dried Oregano
Dried Basil
2.5 cups pasta sauce
1.5-2 cups mozzarella cheese - divided
Parmesan cheese (to taste)
3/4+ of a 5 oz bag of garlic croutons

Directions
Preheat oven to 350 and spray a 13x9 dish with cooking spray.

Chop chicken into bite sized pieces. In a bowl, season with salt, pepper, garlic salt, and garlic powder - just a light misting of all of them. Toss to coat. Lay chicken in a single layer at the bottom of the dish. Sprinkle with oregano and basil.

Spread sauce over the top.

Sprinkle 1 cup of mozzarella cheese evenly over the sauce layer. Give the ol' parmesan a few shakes to your taste.

Put croutons in a gallon ziploc bag and roll over them with a rolling pin. Be sure to leave some big chunks intact. Sprinkle them on top of the cheese layer. If you want more croutons, add more. You're the boss!

Sprinkle remaining 1/2 cup of mozzarella cheese on top - again, use another 1/2 cup if you want because (say it with me) you're the boss!

Bake for 40 minutes and let stand for five minutes before serving.

I serve with lightly sauced pasta and a big ol' salad.

I like chicken parm, but it's not my favorite unless I'm eating it during brunch at Palo on a Disney Cruise Ship. You have never tasted better chicken parm, not even from your Nonna. I promise you.

It is something I'm more apt to order out, cruise ship or not. I never make it at home because I don't feel like dealing with the mess of pounding chicken until they're thin and then egg washing them and coating them etc etc. This dish is a good at home meet in the middle. 

In closing, Haikuesday:

Tuesday surely sucks.
Worse than rat finks for mobsters.
Mangia, mangia, pal.

Come back and see me tomorrow for 18 of the 36 Life Realizations I'll be sharing with you.