Chicken Parmigiane

From Chalonn & Chenae

3-4 chicken breasts, split, skinned, boned

2 eggs slightly beaten

1 tsp. salt

1/8 tsp. pepper

3/4 C fine dry bread crumbs

1/2 C. veg oil

Two 8 oz cans tomoto sauce

1/4 tsp. basil

1/8 tsp. garlic powder

1 TBSP. butter

1/2 C Parmesan cheese

8 oz mozzarella cheese sliced and cut in triangles

Place Chicken Breasts on cutting board and pound lightly w/ side of heavy knife. Combine eggs, salt, pepper. Dip chicken on both sides. Remove to shallow baking dish. Pour off excess fat. Stir tomato sauce, basil & garlic poser into pan. Simmer 10 min. or till thickened. Stir in butter. Pour over chicken. Sprinkle with Parmesan cheese. Cover. Bake 350 for 30 min. Uncover. Place cheese triangle on top. Bake 10 min. longer to melt cheese.