8 chicken breasts, boneless
3 eggs
1/3 cup milk
Butter, enough to brown
2 cups Italian style bread crumbs
2 (1 lb. jars) of Ragu spaghetti sauce
8 thin slices of Swiss cheese
8 thin slices of Mozzarella cheese
Parmesan cheese
Dried Parsley

Preheat oven to 350°F. Pound boneless and skinless chicken breasts. Dip in beaten egg yolks and milk, then roll in bread crumbs. Sauté in butter. Layer bottom of 13 x 9 inch casserole dish with sauce, then chicken. Cover each piece with a slice of mozzarella and Swiss cheese. Put remaining sauce on top and sprinkle with parmesan cheese and dried parsley.

Bake about 30 minutes until golden brown.