3 tsp. oil, divided
1/2 c. finely chopped onion
1 clove garlic, minced
1 (16 oz.) can tomatoes
1 tbsp. tomato paste
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. salt
Dash of pepper
4 1/2 skinned chicken breasts
2 tbsp. seasoned dry bread crumbs
3 tbsp. grated Parmesan cheese
3 oz. Mozzarella, shredded

Heat 1 teaspoon oil over medium heat. Saute onion and garlic 5 minutes until soft. Add tomatoes, tomato paste, oregano, basil, salt, salt, and pepper; simmer, uncovered, about 10 minutes or until mixture is thick. Preheat oven to 375 degrees. Pound chicken between 2 pieces of wax paper until thin. On paper, mix bread crumbs and 1 tablespoon of Parmesan. Dip chicken into mixture and coat all sides. Heat 1 teaspoon oil in non-stick pan. Lightly brown on all sides. Place cutlets in 11 x 7 inch baking pan. Cover with sauce; sprinkle with Mozzarella cheese and remaining 2 tablespoons Parmesan. Bake 5-10 minutes until cheese is melted.