Chicken Parmesan

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

1. Place each breast on a sheet of wax paper.
2. Flatten to 1/4-inch thickness using a meat mallet or rolling pin.
3. Combine eggs, salt and pepper.
4. Dip chicken breasts into egg mixture and roll each in bread crumbs.
5. Brown chicken in hot oil; drain on paper towels.
6. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish.
7. Drain oil from skillet.
8. Combine tomato sauce, basil and garlic powder in skillet.
9. Bring to a boil and simmer 10 minutes or until thickened.
10. Stir in butter.
11. Pour mixture over chicken and sprinkle with Parmesan cheese.
12. Cover and bake at 450u0b0 for 30 minutes.
13. Uncover and arrange cheese slices on top.
14. Bake an additional 10 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540053 (may not work)