Chicken Parmigiana

• 3 chicken breasts (about 12 oz. each), split, skinned and boned
• 2 eggs, lightly beaten
• 1 tsp. salt
• 1/8 tsp. pepper
• 3/4 c. fine dry bread crumbs
• 1/2 c. vegetable oil
• 2 (8 oz. each) cans tomato sauce
• 1/4 tsp. leaf basil, crumbled
• 1/8 tsp. garlic powder
• 1 Tbsp. butter or margarine
• 1/2 c. grated Parmesan cheese
• 1 (8 oz.) pkg. Mozzarella cheese, sliced and cut into triangles

1. Place chicken breasts on cutting board and pound lightly with side of heavy knife or cleaver until about 1/4-inch thick. Combine eggs, salt and pepper.
2. Dip chicken into egg mixture, then crumbs.
3. Heat oil until very hot in a large skillet.
4. Quickly brown chicken on both sides; remove to a shallow baking dish. Pour excess oil from skillet.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580282 (may not work)