Earl Cooks Baked Chicken Parmesan from Chef John

Recently I decided I needed to start following some recipes, since I have hundreds I have wanted to eat from years of collecting foods I want to eat. My first shot at this is a recipe from Chef John & All Recipes.com called The Best Parmesan Chicken Bake (link). I will say up front, I did not follow the recipe exactly, but mostly.
—I started with three chicken breast halves flattened to an even, half inch thickness.
—In a 9x13 inch glass baking pan, add olive oil to the bottom and add 2 cloves of finely chopped garlic. I have pre-chopped in my fridge, so I use that. On top of the oil & garlic, I place the 3 chicken breasts.
—Next I added chunky Garden Vegetable Pasta Sauce from a jar on top of the breasts. Enough to cover. Use plenty to avoid drying out the chicken breast.
—Layer the pasta sauce with ½ cup mozzarella and ¼ cup Parmesan cheese, grated. You will need another ½ cup mozzarella and ¼ cup Parmesan later for a total of 1 cup mozzarella and ½ cup Parmesan. (Note: The recipe called for fresh basil before the first cheese layer, but I didn't have any. It would have been better with it.).
—Now add the croûtons. Mine were homemade using my wife's homemade bread and seasoned with herbs. Use enough to cover the first layer.
—Now add the reserved cheese. For the final layer I used shaved Parmesan rather than grated.
—In a preheated 350℉ oven, bake until golden brown and chicken is done, about 35 minutes.

I finished by adding Brussels Sprouts, which I roasted  along with the chicken, to the plate and placed the chicken on top of a bed of gluten free rotini. It was all very good.


Results & Conclusions
My modifications to the recipes were minor. I did not have fresh basil, and wished I had. Even dry would have helped. That was my bad. I also used an Italian blend of cheeses rather than straight mozzarella. Next time I will use the mozzarella and Parmesan alone. The cheese tasted fine, but I wished I had a gooier melt. I also used too little sauce. I eyeballed it. DON"T! 

I was surprised how much I liked the gluten-free rotini! It was a gift from my departed mom, which she got on clearance somewhere. Next time, I will go for a more traditional Chicken Parmesan, but the bake will always be an option!