Chicken Parmesan

• 4 single boneless skinless chicken breasts
• skim milk
• Italian style bread crumbs
• olive oil
• 16 oz. canned tomato sauce or more according to how much sauce you like
• Italian seasoning
• 4 fresh mushrooms (1 per breast)
• fresh grated Parmesan cheese

1. Prepare chicken breasts by rinsing and removing visible fat. Place one at a time in plastic bag or between sheets of waxed paper.
2. Using a kitchen mallet or a small frypan pound chicken to 1/2 inch thickness.
3. Place chicken in large bowl and cover with milk.
4. Cover and refrigerate from 1/2 to several hours.
5. Dredge chicken through bread crumbs and brown in 1 to 2 tablespoons olive oil in large frypan over medium heat (about 5 minutes each side). Place tomato sauce in 9 x 13-inch glass baking dish and sprinkle with 1 to 2 teaspoons of Italian seasoning; stir gently. Carefully place chicken on top of sauce.
6. Slice a mushroom and place on top of each breast.
7. Sprinkle 1/4 cup cheese on top. Bake for 25 minutes in 375u0b0 oven.
8. Serve over hot spaghetti or linguine.
9. Serves 4.

chicken breasts, milk, italian style bread crumbs, olive oil, tomato sauce, italian seasoning, mushrooms, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=766386 (may not work)