Chicken Parmesan

So, what do I use my tomato sauce for? Glad you asked!
Wanna make people think you worked hard and long over a dinner? Glad you said "Yes!"
This meal is fast, easy, and scrumptious--now mind you it's fast, easy, and scrumptious, IF you've made your homemade tomato sauce and are able to pull it right out of the freezer in order to add it to this delicious chicken dish. Again, I make extra chicken, and then freeze in Ziplock containers (or disposable foil pans)--I personally only freeze one chicken breast per container, but... ;) It makes it super easy for me to just grab a container out of the freezer and basically have my lunch ready to go. Freeze enough for your family, and you have a really quick meal, or a meal to pull out and send to someone in need. Serve over: rice, couscous, quinoa, noodles, or just with vegetables.

Chicken Parmesan a la Donna
Mozzerella cheese
8 chicken breasts (cut in 1/2 or left whole as desired)
marinade: (I'm making for a lot of chicken. If doing less, just reduce amounts.)
1/2 c. soy sauce
2 TBS. Worchester sauce
1 TBS. garlic
1/4 c. olive oil
2 TBS. brown sugar
Mix well to dissolve sugar. Place chicken and marinade in Ziplock bag. Refrigerate for at least 1/2 hour. (I often marinade overnight, but have done it for as little as 1/2 hour!)

Preheat oven to 375.
Place chicken in baking pan with marinade. Cover generously with tomoato sauce. Bake for 45 min (if chicken breasts are halved; 1hr. if whole). Remove and cover with grated mozzerella cheese. Return to oven for about 10 minutes. (When cooking to freeze: cook 15 minutes less. Cool. Freeze. Thaw and place in preheated oven for 30 minutes.)
Serve hot over noodles.