Skin and bone 6 chicken breasts. Place between plastic wrap and pound thin with a rolling pin.

SAUCE:

3 tbsp. oil
3 cloves garlic, finely minced
1 onion, minced
1 (1 lb. 4 oz.) can tomatoes (2 1/2 c.), drained
1 1/4 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1/8 to 1/4 tsp. oregano
1/8 tsp. thyme

In the oil, saute garlic and onion until golden. Add tomatoes, salt, and pepper; break up tomatoes with spoon; simmer, uncovered, 10 minutes. Add tomato sauce, oregano, and thyme. Simmer, uncovered, 20 minutes. Strain or put through food mill.

To prepare: 1/4 c. Parmesan cheese 3 tbsp. oil 1/2 lb. Mozzarella cheese 1/4 c. Parmesan cheese 1/4 c. packaged bread crumbs

Beat egg with fork. Combine crumbs and 1/3 cup of Parmesan cheese. Dip each chicken supreme into egg, then crumbs; saute in oil, turning once, until golden brown on both sides. Place, side by side, in shallow baking dish. Start heating oven to 350 degrees. Thinly slice Mozzarella. Pour 2/3 of tomato mixture over chicken. Arrange Mozzarella slices on top. Spoon on remaining tomato mixture. Sprinkle with 1/4 cup Parmesan cheese. Bake, uncovered, 30 minutes. Serve. Delicious.