Chicken Parmigiana

6 chicken breasts, skinned and boned

1 egg, lightly beaten

salt and pepper

½ cup fine bread crumbs

¼ to ½ cup olive oil

Italian seasoning

1 clove garlic, minced

2 cups tomato sauce

¼ t. dried basil

8 oz. Mozzarella cheese, sliced

1 cup grated Parmesan cheese

Pound chicken breasts to ¼” thick. Combine eggs, ¼ t. salt, and 1/8 t. pepper. Mix bread crumbs with ½ cup Parmesan cheese. Dip chicken into eggs, then into bread crumbs. Heat oil in heavy skillet. Add chicken and quickly brown on both sides. Remove to shallow dish. Pour off any oil remaining in pan. Add garlic and sauté briefly. Stir in tomato sauce, basil, and season to taste with salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes. Spoon sauce over chicken. Sprinkle with remaining Parmesan cheese. Cover and bake at 325º for 30 minutes. Arrange Mozzarella slices over chicken. Bake, uncovered, until cheese melts.

Makes 6 servings.

From Hopkinson Cookbook