4-6 boneless chicken breasts
1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
2 eggs, beaten
3 tbsp. olive oil
1 (4 oz.) pkg. sliced Mozzarella cheese
1 jar favorite spaghetti sauce (I like garden variety) large jar if you want lots of sauce, medium jar for less sauce
Pasta

Cut chicken breasts in half longways. Pound until evenly flattened. Combine bread crumbs, Parmesan cheese, some black and red pepper, 1/8 teaspoon sage, 1/8 teaspoon thyme. Dip chicken in egg, coat with crumb mixture (pat in well) and set aside to dry (about 10 minutes).

Heat oil in large skillet and brown chicken well on both sides. Place chicken in glass baking dish sprayed with Pam and pour sauce over all. Bake in 375 degree preheated oven for 8 minutes. Remove from oven; add a slice of Mozzarella cheese over each piece of chicken and return to oven until cheese melts.

Serve immediately. If desired, put sauce over pasta and serve with chicken or put sauce over chicken with some other side dish. Excellent with garlic toast and a green salad.