Chicken Parm Bake

This is an awesome and actually healthy recipe.  It’s really, really good and easy to make low-sodium as well.  I can’t eat it too often or my arteries will get lazy.

• 2 large frozen, boneless, skinless chicken breasts cut into smaller thin pieces  (usually 5 – 6)
• sea salt and black pepper
• Italian (or Greek) Seasoning
• 5 fresh tomatoes, chopped
• 1 small can tomato sauce or enough jar sauce to make enough to taste
• fresh mushrooms
• 1 egg, beaten
• 1/3 cup ground sesame seeds
• 1/3 cup ground hemp seeds
• 1/4 cup grated parm
• 2-3 Tbs grape seed or olive oil
• fresh mozzarella sliced in thin rounds (optional)

1. Mix tomatoes, Italian seasoning, salt and pepper to taste, sauce (if using), adjust to desired taste and let set.
2. Mix seeds and 1/4 cup parm in a large bowl or zip lock (if too moist, add onion & garlic powder) add little ground sea salt if desired
3. Wash chicken cutlets
4. Season with salt and pepper to taste
5. Dust heavily with onion powder and to a lessor extent, garlic powder (replacing flour)
6. Heat oil in skillet
7. Dredge in egg, drip off excess
8. Press chicken into seed mixture so it sticks..
9. Brown about 2 minutes on each side.. careful not to burn the seeds!
10. Add sauce to 13×9 dish..with mushrooms if using
11. Lay browned chicken on top
12. Place a mozzarella round on each piece of chicken OR sprinkle with parm.. or both, whatever..

Bake 400 for 20-25 min.. watch to make sure seeds don’t burn.

Makes about 6 servings