3 whole chicken breasts, skinless
1/2 c. fine dry seasoned bread crumbs
1/2 c. grated Parmesan cheese
1 lg. egg, beaten
About 1/4 c. olive oil
1 jar (16 oz.) spaghetti sauce
1 lg. clove garlic, crushed
1 tsp. dried oregano leaves, crushed
1 pkg. (8 oz.) mozzarella cheese, cut in 6 slices

Preheat oven to 350 degrees. Cut each breast in half. In small bowl, combine bread crumbs with 1/4 cup Parmesan. Put egg in another small bowl. Dip chicken first in egg then in crumbs until well coated.

Heat oil in a large skillet. Add half the coated chicken pieces. Saute 5 minutes on each side until golden brown. Repeat with remaining chicken. Add oil, if needed.

In a small bowl, combine spaghetti sauce with garlic and oregano until mixed. Pour into 13 x 9 baking dish. Arrange chicken pieces over sauce mixture. Cover loosely with aluminum foil. Bake 40 minutes. Remove foil. Place a piece of mozzarella cheese on each piece of chicken. Sprinkle with Parmesan. Bake 10 minutes longer.