2–4veganchick’n breasts (You want to end up with 4 thin chicken breasts,so if you’re using a vegan chicken breast that is on the thick side, thaw 2breasts and cut in half -like a bagel, so you have 4 thin breasts. If you areusing something like Gardein Chick’n Scallopini, use all 4 breasts in thepackage.)1 tablespoon ground chia seed6 tablespoons water1/2 cup bread crumbs1 cup pasta sauce3/4 cup vegan mozarella2 tablespoons olive oil
Preheat oven to 400°F. Lightly grease a baking dish large enough to holdall 4 breasts and set aside.Whisk the chia seed and water together, to form a thick egg like mixture.Dip a breast in the chia mixture, then dredge in the bread crumbs coatingboth sides. Repeat with the rest of the chick’n.In a large non stick frying pan, heat oil over medium high heat. Add chick’nand saute for about 3–4 minutes each side, until each side is nicelybrowned.Place the chick’n breasts in the baking dish, pour the tomato sauce overthem then top with cheese.
Please note that oventemperatures may varydepending on the cheese you use.