4 boneless chicken-breast halves
1/4 cup olive oil
1/2 cup flour
2 cups tomato sauce, homemade or prepared
2 eggs, beaten with
1/4 cup milk or water
4 ounces mozzarella cheese, shredded
1 cup seasoned Italian bread crumbs
1/4 cup Parmesan cheese
Lightly pound the boneless chicken breasts to even out the thickness of the meat. Flour each piece and dip in egg mixture. Press the breasts in bread crumbs and coat evenly.
Sauté the breasts in olive oil in a skillet, preferably cast-iron. Turn pieces to brown evenly. Transfer chicken to a shallow baking dish that is large enough to accommodate all of the chicken without overcrowding.
Top with tomato sauce and mozzarella cheese. Bake in 350 degrees F oven for about 15 minutes. Garnish with fresh, chopped basil and/or parsley. Serve Parmesan cheese on the side.