1 pkg. boneless chicken breast (1 1/2 lb.)
2 eggs, beaten
1 1/2 c. milk
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black or white pepper
1 1/2 c. vegetable oil
1 1/2 c. Parmesan cheese, grated
16 oz. grated Mozzarella cheese
1 qt. Ragu tomato sauce
1 1/2 c. seasoned bread crumbs
1 utility bag

Wash chicken breasts, cut in thin pieces. Pound the pieces with a cooking mallet. Drop chicken into egg, milk and garlic mixture, along with salt and pepper. Pour bread crumbs into utility bag. Drop chicken pieces in bread crumbs; shake vigorously, until chicken is coated.

Put oil in frying pan over medium high heat. Place pieces of chicken in baking dish (size according to amount being served). Sprinkle Parmesan cheese over chicken. Then pour prepared sauce over this. Sprinkle grated cheese over entire dish. Cover with aluminum foil. Heat until warm, mixture should be bubbly, cheese melted not browned.

Serve with cooked or fresh pasta to your liking, e.g. linguine, angel hair. Serve along with tossed salad.