1.5cupsmarinara sauceI used Classico, but most brands are all very similar
28gfinely shredded parmesan cheeseoff the block is best
3ouncesmozzarella cheese
Instructions
Preheat your oven to 425 degrees and spray a casserole dish with cooking spray.
Place chicken breasts flat on a cutting board and slice in half horizontally. Now place each piece between plastic wrap, and using a meat tenderizer (or mason jar), pound the breasts evenly over the entire breast. You want them to be about 1/4" thick on both ends.
In a bowl combine the Greek yogurt, onion powder, garlic powder, and a pinch of both salt and pepper. Mix well.
In another bowl combine the panko, parsley, parmesan cheese, and a pinch of both salt and pepper.
Take each breast and coat it with the Greek yogurt mixture on each side, and then the panko. Place in the casserole dish. Coat each slice. You should use just about all of the yogurt and panko mixture. If you have extra panko you can just dump it over the chicken in the casserole dish.
Bake for 30 minutes, remove from oven and top with the spaghetti sauce and mozzarella cheese. Bake another 5-10 minutes, or until the internal temperature of the chicken reaches 165 degrees.