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5 boneless, skinless chicken breast halves 1 to 1 1/2 inches thick
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1 cup Mayo (I used Veganaise for Soy, Egg, and Gluten-free)
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1 7oz pkg Italian Style Panko Bread Crumbs (I used Ian's Gluten Free)
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1 jar Spaghetti sauce of choice
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1 lb Pasta, cooked as directed (I used Ancient Harvest for Gluten- and Egg-free)
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2 cups Shredded Mozzarella cheese (Go Veggie makes a great vegan cheese)
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Shredded parmesan cheese (optional)
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