4
boneless, skinless chicken breast halves
1
1/2 cups plain bread crumbs
1/2
cup grated parmesan
1
tablespoon dried oregano
1
tablespoon dried basil
1/2
teaspoon cayenne
1/2
cup flour, on a shallow plate
2
eggs, lightly beaten, in a pie plate
3
tablespoons olive oil
2
cups prepared tomato sauce
1
1/2 cups grated mozzarella
Place
chicken breasts between two pieces of plastic wrap and pound out to
1/2" thickness using a mallet or rolling pin. Combine bread crumbs, 1/4
cup parmesan, oregano, basil and cayenne in a pie plate. Coat each breast in
the flour, shaking off any excess flour. Dip each breast in the egg and then
into the bread crumb mixture. Set coated chicken aside on a plate. Heat oil
in a large non-stick skillet. Carefully add chicken to pan, cooking two
pieces at a time. Cook until golden on both sides. Spread one cup of the
tomato sauce in the bottom of a baking dish and top with golden chicken
breasts. Top each breast with the remaining sauce and sprinkle with
mozzarella and parmesan cheeses. Bake in a 375 degree oven for 20 minutes or
until cheese is bubbly. Serve hot with spaghetti and tomato sauce.
Yield;
Serves two, leftovers can be used in a sandwich