Chicken Fillets Parmigiana

• 8 chicken fillets (breast, leg or thigh combination)
• 3 eggs, beaten with 3 Tbsp. milk
• 1 1/2 c. bread crumbs
• 2 tsp. parsley flakes
• 1/4 tsp. oregano
• 1/2 tsp. basil
• 2 Tbsp. grated Parmesan cheese or Romano
• additional cheese for topping
• 1/2 tsp. salt and pepper
• 4 Tbsp. olive oil
• 3 c. meatless canned Italian sauce
• 8 slices Mozzarella cheese

1. Flatten fillets and dip into milk-egg mixture and then bread crumbs with spices and grated cheese.
2. Saute fillets in hot oil until brown on both sides.
3. Drain on paper towels.
4. Spread 1 cup sauce on bottom of 2 shallow greased baking dishes.
5. Pour remaining sauce on top of fillets arranged in pans or dish.
6. Top with sliced cheese and sprinkle with grated cheese.
7. Freeze 1 dish.
8. Serve other after baking at 350u0b0 for 45 minutes.
9. Bake frozen dish 1 to 1 1/2 hours at 350u0b0.

chicken, eggs, bread crumbs, parsley flakes, oregano, basil, parmesan cheese, additional cheese, salt, olive oil, italian sauce, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=274478 (may not work)