Chicken Parmigiana

Hazel's Hot Dish Recipe of the Week

Chicken Parmigiana

4 boneless chicken breasts
2 beaten eggs
1 teaspoon salt
dash pepper
3/4 cup dry bread crumbs
1/2 cup cooking oil
1 15-ounce can tomato sauce
1/2 teaspoon basil
1/2 teaspoon garlic powder
1 tablespoon butter
1/2 cup grated Parmesan cheese
1/2 pound mozzarella cheese, cut in quarters

Preheat oven to 350°.

Wash chicken. Flatten chicken between sheets of wax paper with kitchen mallet. Add salt and pepper to eggs. Dip chicken in egg mixture, then coat with bread crumbs. Quickly brown chicken in the hot oil and remove from the skillet. Remove excess from pan. Stir in tomato sauce, basil and garlic powder. Bring to a slow boil and simmer about 10 minutes. Add butter to tomato mixture. Place chicken in a baking pan. Pour sauce mixture over chicken and sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Place mozzarella cheese squares over chicken and bake 10 minutes.

Serve over pasta or rice with a salad and crusty bread.