3 chicken breasts, split, skinned & boned
2 eggs, lightly beaten
1 tsp. salt
1/8 tsp. pepper
3/4 c. fine dry bread crumbs
1 1/2 c. vegetable oil
2 (8 oz.) cans tomato sauce
1/4 tsp. basil leaf, crumbled
1/4 tsp. garlic powder
1 tbsp. butter
8 oz. mozzarella cheese, shredded
1/2 c. Parmesan cheese

Place chicken breasts on cutting board and pound lightly with side of heavy knife until about 1/4 inch thick. Combine eggs, salt and pepper. Dip chicken into egg mixture, then bread crumbs.

Heat oil until very hot in large skillet. Quickly brown chicken on both sides, then remove to shallow baking pan. Pour excess oil from skillet, then stir in tomato sauce, basil and garlic powder. Bring to a boil, then simmer for 10 minutes or until thickened. Stir in butter.

Pour sauce over chicken, sprinkle with Parmesan cheese and cover. Bake at 350 degrees for 30 minutes, then uncover. Place mozzarella cheese over chicken. Bake for 10 minutes longer, or until cheese melts.