2 eggs
1 tsp. salt
1/8 tsp. pepper
6 chicken breast fillets
3/4 cup bread crumbs
1/2 cup vegetable oil
1 (15 oz.) can tomato sauce (Hunts)
1/2 tsp. basil
1/2 tsp. fennel
1/2 tsp. garlic powder
1 tbsp. butter
1/2 cup grated Parmesan cheese
8 oz. Mozzarella cheese, thinly sliced and cut into triangles

Preheat oven to 350°F.

Beat eggs with salt and pepper in bowl. Rinse chicken and pat dry. Dip into egg mixture; roll in bread crumbs, coating well. Brown in hot oil in skillet; drain chicken and skillet well. Arrange chicken in lightly greased 9x13-inch baking dish.

Bring tomato sauce, basil, fennel and garlic powder to a boil in skillet. Simmer for 10 minutes or until thickened. Stir in butter. Pour over chicken; sprinkle with Parmesan cheese.

Bake, covered, for 30 minutes. Arrange Mozzarella slices over top. Bake, uncovered, for 10 minutes.

Makes 6 servings.