Chicken Parmesan & Spaghetti

What do you do when you're poor, out of bread crumbs, and want to fry chicken? You use crackers. And it's delicious. I used an entire package of Ritz crackers (not the box, the little plastic roll that they come in) and threw in half a graham cracker for good measure. Let me tell you, that graham cracker worked some magic because the breading was just slightly sweet... it rocked. If you ever fry anything with cracker-breading, add half a graham cracker. It also smelled really good while it was frying!

Tori's Chicken Parm
- thin-sliced/halved chicken breasts
- Ritz crackers and/or bread crumbs
- seasoning: oregano, basil, parsley
- oil (for frying)
- pasta sauce
- shredded mozzarella cheese
- 1 egg

Put the bread crumbs (or crackers) into a gallon-size baggie with the seasonings. Mush it up good. Dip the chicken breasts one at a time into a beaten egg and then shake them in the baggie to coat with breading. You can do this twice if you want it really crunchy!

Fry the chicken breasts in a pan with the oil before transferring them to a baking sheet. Spoon pasta sauce on the breasts before heaping shredded mozzarella on top. Bake in a 350-375 degree oven until the mozzarella is thoroughly melted.

*Sorry I'm not better with recipes; I tend to make it up as I go along... anyway, on to the photos!