Chicken Parmigiana

• 6 to 8 skinless, boned chicken breasts
• 2 eggs, beaten
• 1 tsp. salt
• 1 tsp. pepper
• 3/4 c. Progresso Italian bread crumbs
• 1/2 c. cooking oil
• 2 c. tomato juice
• 1/4 tsp. basil
• 1 tsp. garlic powder
• 1 Tbsp. margarine
• 1/2 c. Parmesan cheese
• 8 oz. Mozzarella cheese

1. Pound chicken breasts to 1/4-inch thick.
2. Roll them in egg, salt and pepper, then in bread crumbs.
3. Heat oil to very hot. Brown on both sides.
4. Remove to shallow baking dish.
5. Stir in tomato sauce and spices to the oil they were browned in.
6. Boil for a minute, then simmer 10 minutes until thick.
7. Add oleo.
8. Pour over chicken.
9. Sprinkle with Parmesan cheese.
10. Bake at 350u0b0 for 30 minutes.
11. Uncover.
12. Put Mozzarella on top.
13. Bake 10 minutes or until cheese melts.

chicken breasts, eggs, salt, pepper, progresso italian bread crumbs, cooking oil, tomato juice, basil, garlic powder, margarine, parmesan cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792851 (may not work)