Best Chicken Parmesan Ever

4 As you come to him, a living stone rejected by men but in the sight of God chosen and precious,

5 you yourselves like living stones are being built up as a spiritual house, to be a holy priesthood, to offer spiritual sacrifices acceptable to God through Jesus Christ.

6 For it stands in Scripture: "Behold, I am laying in Zion a stone, a cornerstone chosen and precious, and whoever believes in him will not be put to shame." 

7 So the honor is for you who believe, but for those who do not believe, "The stone that the builders rejected has become the cornerstone," 

8 and "A stone of stumbling, and a rock of offense." They stumble because they disobey the word, as they were destined to do. 

1 Peter 2:4-8

This is a good way to make Chicken Parmesan for a crowd!

Chicken prep:

8 boneless skinless chicken breast tenderloins, pounded
1 large egg, lightly beaten
1c Panko
1/2 c Italian Seasoned bread crumbs
1 T garlic and herb seasoning

2 T butter or 2 tablespoons margarine


1/2 of the package spaghetti pasta, cooked, set aside
1 jar Marinara sauce ( I used Aldi brand)
1 c Italian blend cheese, I buy mine at Sam's
1/4 c chopped fresh parsley 
1 c Mozzarella, shredded

Fresh pasta

Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet.
Dip chicken in egg, and dredge in seasoned panko.
In a large skillet over medium-high heat, cook chicken in butter/oil mixture until browned on both sides.
Drain on paper towel. 
Cut chicken into bite size pieces.

Cover bottom of pan with a light layer of sauce, then sprinkle a little cheese.
Stick under broiler to melt cheese.
Layer pasta, half the sauce, then the chicken, then the rest of the sauce.
Sprinkle with Italian blend cheese, then Mozzarella and the parsley.
Place under broiler to melt cheese.