1/4 cup dried bread crumbs
Preheat oven to 375 F. Combine bread crumbs, Parmesan cheese, 1 teaspoon Italian seasoning, and salt and pepper to taste on plate. Place egg in small shallow bowl; beat well.
In 13x9" glass baking dish, combine potatoes, soup, milk, sour cream, Monterey Jack cheese, 1 teaspoon dried Italian seasoning, salt, pepper, and red bell pepper; mix well.
One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat. Place, coated side up, on the potato mixture. Repeat with remaining chicken breasts.
Bake for 35-45 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges. Serves 6.