Dewey's Chicken Parmesan Recipe

First the chicken: Remove the skin and fat and cut whole breasts in half.
Put each breast on a counter top, cover with a piece of plastic wrap, and lb.
lightly but firmly with rolling pin, (not hard sufficient to break the flesh, just sufficient to flatten it) till the breasts are about 1/4 inch thick.
Preheat the oven to 350 degrees.
In a jelly roll pan, heat the butter in the oven.
Get a clean grocery bag, put the flour in it and shake the chicken pcs in it, one at a time to coat well.
Beat the egg with the water and put which mix in shallow bowl.
Take the pan of butter out of the oven and carefully (it's warm) put it somewhere handy.
Pick up one of the flattened chicken breasts and dip it in the egg mix, coating it thoroughly.
Then, without setting it down anywhere, dip it in the crumb mix, coating it thoroughly.
Put it carefully into the pan with the melted butter.
Repeat with remaining breasts.
Into the oven they go for 10 min.
Now which you've got nothing to do for 10 min, get busy.
TOPPING: In a small saucepan, combine tomato paste, water, onion pwdr, garlic salt, oregano, basil and salt.
Cook over medium heat, stirring occasionally till the mix is heated through.
Remove from heat.
Get back to the chicken when the 10 min is up.
Turn each breast over and top with a Tbsp.
of the sauce (spread it around a bit), and bake 10 to 15 min more.
6 servings.