8-10 boneless, skinless chicken breast halves
1 c. bread crumbs
2 eggs
1 med. onion, chopped
1 (15-16 oz.) can stewed tomatoes
1-2 tsp. oregano
1/2 lb. mushrooms, sliced
1/2 c. Parmesan cheese, grated
Olive oil
2 (6 oz.) cans tomato paste
1-2 tsp. garlic granules
10-12 oz. sliced Provolone cheese, sliced

Combine bread crumbs and cheese; beat eggs with a little water and dip each chicken breast in egg mixture then bread crumb mixture. Heat skillet; add olive oil and brown each breaded chicken breast on each side 6-8 minutes and saute chopped onion until tender. Add tomato paste and stewed tomatoes and spices and mushrooms.

To assemble: put thin layer of red sauce in a 9 x 13 pan. Lay chicken breast (single layer) on sauce. Layer on Provolone cheese cover with remaining red sauce and sprinkle top with Parmesan cheese. Cover with foil. May be placed in refrigerator at this point until ready to complete cooking. Bake 40-60 minutes in a 350 degree oven depending temperature of dish when put in oven. Serve over rice. Serves 6-8.