4 boneless, skinless chicken breast halves
1 cup plain bread crumbs
1/2 cup grated Parmesan (divided into 1/4 cup portions)
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon cayenne
1/4 to 1/2 cup flour, in a shallow bowl
2 eggs, lightly beaten, in a shallow bowl
3 tablespoons olive oil
1 jar prepared tomato sauce (2 cups set aside)
1 1/2 cups shredded 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 cheese, oregano, basil and cayenne in a shallow bowl.
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. 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. (You will have to decide how big the pan needs to be. a 9x9 pan was not quite big enough for me, but a 9x13 would have been overkill.) 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.
I also recommend some hearty bread to enjoy with this meal. Very yummy!
