Preheat oven and add 12 lightly breaded frozen chicken breasts to a sheet pan
Bake chicken cutlets in the oven until cooked through
Mix low calorie marinara sauce with low fat cottage cheese and blend until combined
Chop cooked chicken cutlets into small bite-sized pieces
In a 15x11x3 inch roasting pan, layer: sauce, lasagna sheets, sauce, diced chicken, mozzarella, and parmigiano reggiano
Repeat the layering process four times
Cover with foil and bake in the oven until cooked through
Top with chives and let cool slightly
Slice into 10 pieces
Store frozen and reheat when ready to eat
