Chicken Parmesan

• 2 lb. skinless, boneless breasts of chicken
• 1/2 c. olive oil
• 2 eggs
• 1 c. flour
• 2 Tbsp. salt
• 1 Tbsp. pepper
• 2 Tbsp. Italian seasonings
• 1 large jar Ragu chunky garden style spaghetti sauce (or your favorite)
• 1/3 lb. Mozzarella cheese
• 1/3 lb. Provolone cheese (imported is better if you have a choice)
• 3 oz. grated Parmesan and/or Romano cheese

1. Preheat oven to 350u0b0.
2. Divide olive oil in two skillets and heat both to medium heat.
3. Mix flour, salt, pepper and Italian seasonings in mixing bowl and set aside.
4. Beat eggs in another mixing bowl, then dip each breast first in egg, then in the flour mixture, then place in the skillets.
5. Turn once or twice as necessary until the breasts are a light golden brown.
6. Use a large, flat, deep Pyrex baking dish and cover the bottom with a layer of spaghetti sauce, a layer of the browned breaded chicken breasts, a thin slice of Mozzarella, a thin slice of Provolone and a sprinkle of grated Parmesan/Romano; then another layer of sauce, chicken, etc. until you run out of sauce and chicken.
7. Bake for about 1/2 hour until chicken is done but not dried out.
8. Put a lid or cover on the baking dish since the tomato sauce tends to bubble and splatter.
9. This is a great dish for people who think they don't like chicken!

skinless, olive oil, eggs, flour, salt, pepper, italian seasonings, sauce, mozzarella cheese, provolone cheese, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163622 (may not work)