Oven baked and breaded chicken parmesan with puttanesca sauce

10 boneless, skinless chicken thighs (remove as much fat as possible)
3 eggs, beaten well with 1 tbsp cold water
2 tbsp garlic powder
2 tbsp onion powder
1/2 tsp ground black pepper
1 tsp salt
1 tbsp each parsley flakes, dry basil, and dry oregano
1 1/2 cups plain bread crumbs
1/2 cup grated parmesan cheese
8 ounces shredded part skim mozzarella
2.5 cups Scarpetta puttanesca sauce, warmed up with just two tablespoons of sugar added. (I do this because it reduces heartburn by cutting the acid.)

If you have room in your calories, or if you want to for your family, you can serve this with either rice or pasta. I prefer it without pasta, myself.

In a large bowl, combine the chicken, beaten egg, and seasonings. Cover and let sit in the fridge for about 10 minutes. Preheat oven to 350 degrees F with rack in the center. LIGHTLY spray a foil-lined baking sheet with non-stick baking spray. In a separate medium sized bowl, combine bread crumbs and parmesan cheese. Coat each chicken thigh with the bread crumb and cheese mixture and place on the baking sheet. Bake for one hour. The last five minutes of baking, sprinkle the cheese over the top for just a little bit. As you serve, measure out 1/4 cup sauce for each thigh.

Serving Size: Makes 10 thighs with 1/4 cup sauce each

Number of Servings: 10

Recipe submitted by SparkPeople user RAPTORMELON.