Chicken Parmesan for Four

(Double the recipe for 6 or more chicken breasts)

Ingredients:

4 boneless, skinless chicken breasts

1 ½ cups plain bread crumbs in a pie plate or shallow dish

½ cup grated parmesan

1 tablespoon dried oregano

1 tablespoon dried basil

½ tsp. cayenne pepper

1/8 tsp. salt

½ cup flour in a pie plate

2 lightly beaten eggs in another pie plate

3-4 tablespoons olive oil

2 cups tomato sauce

1 crushed garlic clove or 1 tsp. minced garlic

1 ½ cups grated mozzarella cheese

¼ cup fresh parsley sprigs

Directions: Arrange to have 3 separate pie plates or shallow dishes. Place the chicken breasts between two pieces of plastic wrap and pound out with a meat mallet or rolling pin to about ½ inch in thickness. Combine bread crumbs, ¼ cup parmesan, oregano, basil, salt and cayenne pepper. Coat each breast in the flour. Then dip each breast in the egg. Roll in the bread crumb mixture. Set the coated chicken to the side on a plate.

Heat oil in a large non-stick skillet. Carefully add chicken to the pan, cooking 2 pieces at a time. Cook until golden brown on both sides. When all the pieces are cooked, spread one cup of tomato sauce in the bottom of a 9X13 glass baking dish and lay the chicken breasts on top of the sauce. 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. Garnish with fresh parsley sprigs.

Serve with a fresh salad and/or steamed vegetable and you have a lovely, easy dinner.