4 whole med. chicken breasts, skinned, boned and cut in half
3 tbsp. butter
1 egg
1/3 c. seasoned dried bread crumbs
1/2 c. grated Parmesan cheese
1/2 tsp. oregano
1/2 tsp. paprika
1 lg. onion, chopped
1 garlic clove, minced
1 (14 1/2 to 16 oz.) can crushed tomatoes
1/2 c. sliced olives
1/3 c. packed basil leaves, cut in strips
Pepper to taste
Basil leaves for garnish

Cut each chicken breasts half crosswise in half. With smooth edge of meat mallet, pound each cutlet into 1/4 inch thickness.

In medium bowl place 2 tablespoons butter; heat in microwave until melted, approximately 30 seconds. Let cool slightly; beat in egg.

On wax paper, combine bread crumbs, Parmesan cheese, oregano, and paprika. Dip chicken in butter mixture, then coat in seasoned bread crumbs.

Place chicken in baking dish. Cover loosely with waxed paper. Cook on high 6-8 minutes or until fork tender, rearranging chicken half way through cooking. Let stand, covered, while prepare sauce.

In bowl used to melt butter, place remaining butter, onion, and garlic. Cook on high 4 minutes, stirring halfway through cooking. Add tomatoes, olives, salt, and pepper.

Cook sauce on high 2-3 minutes until hot, stirring to combine. Serve chicken with sauce. Garnish with basil leaves. Serves 4.