3 (8 oz.) cans tomato sauce
Herbs (basil, oregano, parsley, etc.)
Garlic and/or onion to taste
1 lb. chicken breast
1 egg, slightly beaten
1 c. bread crumbs
1/2 c. grated Parmesan cheese
Oil
1/2 c. sliced mushrooms

Heat tomato sauce with herbs, garlic and onion over low heat for 30 minutes. While sauce cooks, cut breast into slices; dip in egg, then in mixture of bread crumbs and Parmesan cheese. Fry coated chicken in oil; set aside to drain.

Cook chicken pieces and mushrooms in sauce in large skillet over medium heat until chicken is cooked through. Serve with white rice or pasta. Serves 3-4.