Simple Chicken Mozzarella

6 (1 1/2 pounds) skinless and boneless chicken breast halves
2 eggs, beaten
1 cup Italian-seasoned bread crumbs
2 Tbs. olive oil
1 (28 ounce) can crushed tomatoes
1 cup chopped green bell pepper
1 cup sliced mushrooms
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375 degrees. Dip the chicken breast in egg and coat with breadcrumbs. Heat oil in a large skillet on medium-high heat. Brown chicken on both sides and drain.

In a bowl combine crushed tomatoes, green bell pepper and mushrooms. In an 11x7-inch baking dish, evenly spread 1/2 of the tomato mixture. Arrange chicken on sauce, and top with remaining tomato mixture. Sprinkle with cheese.

Bake the chicken for 25 minutes or until chicken is no longer pink.

BBQ Chicken Chop Salad

2 boneless, skinless chicken breasts
1 cup favorite barbecue sauce

Marinate chicken in barbecue sauce, then bake at 350 degrees for 30 minutes, or cook chicken covered in barbecue sauce in crock pot. Chop/shred chicken into pieces and refrigerate.

1/2 head iceberg lettuce chopped
1/2 head Romaine lettuce chopped
3 to 4 Roma tomatoes, chopped
1 jicama, peeled and diced
1/2 cup cilantro, chopped
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen, sweet corn, thawed
1/2 pound Monterey Jack cheese, grated

Combine with chicken in large salad bowl with salad ingredients and toss. Serve with Ranch Dressing, additional BBQ sauce and crispy corn tortilla chips.