Chicken Parmesan

Preheat oven to 350

2 C Italian tomato sauce or spaghetti sauce

1 large egg

2 T water

2/3 C dry bread crumbs

1/3 C grated parmesan cheese

8 boneless/skinless chicken breast halves 

¼ C olive or vegetable oil

1 C grated mozzarella cheese

1. Place each chicken breast half between sheets of plastic wrap or waxed paper. Lightly pound chicken with flat side of meat mallet (or hammer) until ¼ inch thick.

2. Stir together egg and water in bowl. Mix bread crumbs and parmesan cheese in a shallow dish. Dip chicken pieces into egg mixture, then coat with bread crumb mixture.

3. Heat oil in 12-inch skillet over medium heat. Cook half of the chicken at a time in oil about 5 min, turning once until light brown, drain, repeat with remaining chicken, adding 1 or 2 T oil if necessary.

4. Pour Sauce into 9x13 and spread to cover bottom of dish. Place chicken on top of sauce, edges slightly overlapping. Sprinkle with mozzarella cheese.

5. Bake uncovered about 25 min, or until sauce is bubbly and cheese is light brown.