Dining out is our biggest budget buster, so I keep an arsenal of really easy and fast recipes (and their ingredients) around. Here’s one that is great on nights I just don’t want to cook. It goes together quickly and comes out yummy.  Serves well with rice and salad. And, all four kids like it (amazing!).

Italian Chicken

3 boneless-skinless chicken breasts, de-fatted and cut in half (to make six
pieces)

½ jar of your favorite pasta sauce

Shredded mozzarella cheese to taste

Parmesan cheese to taste

Directions:

1.  Preheat oven 425 degrees F

2.  In a 9×13 glass baking dish, pour a small amount of the pasta
sauce, just enough to lightly coat the bottom of the pan

3.  Place the six chicken breast pieces in the baking dish

4.  Pour the remaining sauce over the chicken so each piece is covered
with sauce.

5.  Sprinkle a little mozzarella and parmesan cheese on each breast. (a
little goes a long ways)

6.  Cover with aluminum foil and bake in oven for 35 to 45 minutes.
Note: I usually keep already de-fatted and cut up chicken breasts in the freezer, and that works wonderfully. No need to defrost, just use the frozen chicken breasts and increase the baking time to 1 hour.