2-4 vegan chick’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 2 breasts and cut in half -like a bagel, so you have 4 thin breasts. If you are using something like Gardein Chick’n Scallopini, use all 4 breasts in the package.)
1 tablespoon ground chia seed
6 tablespoons water
1/2 cup bread crumbs
1 cup pasta sauce
3/4 cup vegan mozarella
2 tablespoons olive oil
Preheat oven to 400°F. Lightly grease a baking dish large enough to hold all 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 coating both sides. Repeat with the rest of the chick’n.
In a large non stick frying pan, heat oil over medium high heat. Add chick’n and saute for about 3-4 minutes each side, until each side is nicely browned.
Place the chick’n breasts in the baking dish, pour the tomato sauce over them then top with cheese.
Bake in the preheated oven for 15 minutes or until cheese is melted. Put under the broiler for a few minutes if the cheese hasn’t melted after 15 minutes.
Please note that oven temperatures may vary depending on the cheese you use.
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