Chicken Parmigiana(12 Servings)

• 6 whole chicken breasts, skinned, boned and split (flatten between sheets of wax paper to 1/4-inch)
• flour
• 3 eggs, beaten
• 2 to 2 3/4 c. coarse crumbs (from buttery crackers)
• 3 medium onions, chopped
• 3 medium cloves garlic, minced
• 1 can whole peeled tomatoes, chopped (28 oz.)
• 1/3 c. dry sherry or red wine
• 1 bay leaf, finely crushed
• 1/2 tsp. dry leaf oregano
• 1 lb. Mozzarella cheese, sliced
• Parmesan cheese

1. In a large enough frying pan, add 2 teaspoons olive oil and saute onions and garlic until golden.
2. Add tomatoes, sherry, bay leaf, oregano and salt to taste.
3. Bring to boil, then simmer, stirring occasionally for 10 minutes.
4. Season breast with salt and pepper; dip in flour, then eggs followed by the cracker crumbs. Brown breasts in cooking oil until brown on both sides.
5. Keep warm, if necessary in a warm oven.
6. Spoon some of the sauce in baking dish (9 x 13 x 2-inch).
7. Lay a breast down at one end of baking dish.
8. Top with a little sauce, then Mozzarella, a little sauce and a sprinkle of Parmesan cheese over all.
9. Repeat, leaving some sauce to top and sprinkling more Parmesan cheese over all.
10. Bake 15 minutes in oven at 400u0b0 (9 x 13 x 2-inch) or until heated through and brown somewhat on top.

chicken breasts, flour, eggs, coarse crumbs, onions, garlic, tomatoes, sherry, bay leaf, dry leaf oregano, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506800 (may not work)