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CHICKEN PARMIGIANA 
2 tbsp. cooking oil
1 sm. onion, chopped
1 clove garlic, mashed
8 oz. tomato sauce (1 c.)
1/4 c. water
1 tsp. oregano
1/8 tsp. black pepper
1 tsp. parsley, chopped
1/2 c. Parmesan cheese, grated
1/2 c. fine dry bread crumbs
6 chicken breast halves, pounded to 1/4 inch thick
1 egg, slightly beaten
1/4 c. cooking oil
8 oz. Mozzarella cheese
2 tbsp. Parmesan cheese, grated

Heat oil in saucepan; saute onion and garlic until golden; stir in tomato sauce, water, oregano, pepper and parsley; cover, simmer for 10 minutes.

Combine 1/2 cup Parmesan cheese and bread crumbs. Dip chicken slices in egg, then in cheese crumb mixture.

Heat oil in skillet; brown chicken, two or three pieces at a time until golden, turning only once; repeat with rest of chicken.

Pour 1/2 cup tomato sauce into baking dish. Cut Mozzarella cheese into 6 thick slices; put chicken in baking dish, cover with cheese and remaining sauce. Sprinkle with Parmesan cheese.

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