6 broiler-fryer chicken thighs, boned and skinned
1 egg
1/4 c. water
About 1 c. fine dry bread crumbs
1/4 c. olive or other salad oil
3 (8 oz.) cans tomato sauce
1/2 tsp. dried crushed basil
1/2 tsp. dried crushed oregano
1/4 tsp. dried crushed thyme
1/4 c. grated Parmesan cheese
4 oz. Mozzarella cheese, cut into 6 slices

Flatten chicken thighs by pounding between 2 pieces of wax paper. Beat egg with water in a shallow dish. Dip thighs in egg mixture and then coat with bread crumbs.

In a large skillet, heat oil; add thighs and brown on both sides.

Mix tomato sauce, basil, oregano and thyme. Spread a thin layer of sauce on bottom of a 1 1/2 quart glass oblong baking dish (10 x 6 x 1 3/4 inches) or similar utensil. Place thighs over sauce, overlapping slightly. Cover with remainder of sauce. Sprinkle with Parmesan.

Bake in a preheated 400 degree oven for 30 minutes. Place a slice of Mozzarella on each thigh and return to oven until Mozzarella melts, about 5 minutes. Serve at once. Makes 6 servings.

NOTE: To bone thighs, make lengthwise cut along thinner side. Scrape flesh away from bone and remove bone.