Chicken Parmigiana

• 3 whole chicken breasts, split, boned and skinned
• 2 eggs, slightly beaten
• 1 tsp. salt
• 1/8 tsp. pepper
• 3/4 c. fine, dry bread crumbs
• 1/2 c. vegetable oil
• 1 (15 oz.) can tomato sauce
• 1/4 tsp. dried whole basil
• 1/8 tsp. garlic powder
• 1 Tbsp. butter or margarine
• 1/2 c. grated Parmesan cheese
• 8 oz. Mozzarella cheese, thinly sliced and cut into triangles

1. Place each chicken breast on a sheet of waxed paper.
2. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine eggs, salt and pepper. Dip chicken breasts into egg mixture and roll each in bread crumbs.
3. Brown chicken in hot oil in a large skillet.
4. Drain on paper towels.
5. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish. Drain oil from skillet. Combine tomato sauce, basil and garlic powder in skillet. Bring to a boil and simmer 10 minutes or until thickened.
6. Stir in butter. Pour mixture over chicken.
7. Sprinkle with Parmesan cheese.
8. Cover and bake at 350u0b0 for 30 minutes.
9. Uncover and arrange Mozzarella cheese slices on top. Bake 10 additional minutes.
10. Yields 6 servings.

chicken breasts, eggs, salt, pepper, bread crumbs, vegetable oil, tomato sauce, basil, garlic powder, butter, parmesan cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004695 (may not work)