Baked Chicken Parm. Last nights dinner. All in one pan. No frying necessary. I make my own sauce in the skillet first. 1 small onion minced, 1 T minced garlic. Sauté in one T olive oil until translucent. Add one 14 oz Can petite diced tomatoes, 1 14 oz can tomato sauce, 2 tsp Italian seasoning. Salt and pepper to taste. Simmer for 20 to 30 minutes. Cut 1 1/2lbs chicken breasts on the diagonal 1/2” thick. Put one cup of grated Parm cheese on a plate. Remove half the sauce from the pan. Press the chicken into the Parmesan cheese then layer into the sauce. Top with the reserved sauce. Sprinkle with remaining Parm and one 8 oz bag of mozzarella or Italian cheese blend. Bake at 375 until bubbly and golden, 30-40 minutes. Let’s rest 5 minutes and enjoy. This recipe is GF!