Chicken Parmigiana

• 3 chicken breast (about 12 ounces each) split, skinned and boned
• 2 eggs lightly beaten
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup fine dry bread crumbs
• 1/2 cup vegetable oil
• 2 cans (8 ounces each) tomato sauce
• 1/4 teaspoon leaf basil, crumbled
• 1/8 teaspoon garlic powder
• 1 tablespoon butter or margarine
• 1/2 cup grated parmesan cheese
• 1 package (8 ounces) mozzarella cheese, sliced and cut into triangles

1. 1 Place chicken breast on cutting board and pound lightly with side of heavy knife or cleaver until about 1/4 inch thick
2. 2 Combine eggs salt and pepper. Dip chicken into egg mixture, then crumbs.
3. 3 heat oil until vry hot in a large skillet. Quickly brown chicken on both sides, remove to a shallow baking dish. Pour excess oil from skillet
4. 4 Stir the tomato sauce, basil and garlic powder into pan, bring to boiling, simmer for 10 minutes or until thickened. Stir in the butter or margarine, pour over the chicken sprinkle with parmesan cheese
5. 6 Place mozzarella cheese over chicken and bake for 10 minutes longer or until cheese melts.

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

Taken from www.epicurious.com/recipes/member/views/chicken-parmigiana-50093115 (may not work)