Chicken Parmigiana

• 2 skinned and boned chicken breast halves
• 1 large egg
• 1/4 cup water
• 1/4 cup Italian-seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter or margarine, divided
• 1 small onion, finely chopped
• 1 garlic clove, pressed
• 1 (14 1/2-ounce) can reduced-sodium Italian-style stewed tomatoes, undrained
• 1 cup (4 ounces) shredded mozzarella cheese

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
2. Stir together egg and 1/4 cup water.
3. Combine breadcrumbs and Parmesan cheese. Dip chicken in egg mixture; dredge in breadcrumb mixture.
4. Melt 1 tablespoon butter in a large skillet over medium heat; add chicken breast halves, and brown on each side.
5. Arrange chicken in a lightly greased 11- x 7-inch baking dish or individual gratin dishes.
6. Melt remaining 1 tablespoon butter in skillet over medium heat. Add onion and garlic; saute 2 minutes or until tender. Add tomatoes; cook 1 minute. Pour mixture over chicken. Sprinkle with mozzarella cheese.
7. Bake at 350u0b0 for 20 minutes or until thoroughly heated.

chicken, egg, water, italianseasoned breadcrumbs, parmesan cheese, butter, onion, garlic, tomatoes, mozzarella cheese

Taken from www.myrecipes.com/recipe/chicken-parmigiana-1 (may not work)