Parmesan Chicken (Or Veal)

• 4 boneless skinless chicken breasts (or veal cutlets)
• 1 stick melted margarine
• 3/4 c. Sargento fine shredded Parmesan cheese
• 3/4 c. Progresso Italian bread crumbs
• 2 c. grated Mozzarella cheese
• 2 large cans Hunt's tomato sauce
• 2 Tbsp. oregano
• salt, pepper and garlic salt

1. Spray 13 x 9-inch baking dish.
2. Preheat oven to 375u0b0.
3. Flatten chicken breast; season with salt, pepper and garlic salt.
4. Mix Parmesan cheese and bread crumbs in a shallow dish.
5. Dip chicken in melted margarine, then roll in bread crumbs and cheese mixture. Place in baking dish.
6. Press leftover crumb and cheese mixture onto each piece of chicken.
7. Pour leftover margarine around chicken.
8. Bake about 25 to 30 minutes being careful not to burn. Edges will be brown.
9. Pour 1 can tomato sauce around chicken. Sprinkle 1 tablespoon oregano over it and make 4 balls of Mozzarella cheese; place 1 on each piece of chicken.
10. Pour last can of tomato sauce on chicken and cheese balls; sprinkle with last tablespoon of oregano.
11. Bake at 350u0b0 for about 35 to 45 minutes or until tender.
12. Serve sauce over spaghetti noodles and with a green salad.
13. Leftovers are great as subs.

chicken breasts, margarine, sargento, progresso italian bread crumbs, mozzarella cheese, tomato sauce, oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=505116 (may not work)