4 chicken breasts (about 1 lb.), skinless and boneless
1 egg, well beaten
1/3 to 1/2 c. Italian seasoned dry bread crumbs
2 tbsp. butter
1/4 c. ketchup
1/4 tsp. dried oregano leaves
2 tbsp. grated Parmesan cheese
4 slices (about 1 oz. each) Mozzarella cheese

(One cup of shredded Mozzarella cheese can be used in place of slices.)

1. Flatten chicken breasts to 1/4 inch thickness.

2. Dip each breast in egg, then coat well with crumbs.

3. Slowly saute chicken in butter until lightly browned on both sides and chicken is cooked. Arrange breasts on ungreased pyrex.

4. Mix ketchup and oregano. Divide mixture evenly among the breasts (spread on top of each breast).

5. Sprinkle each breast with Parmesan cheese and cover with Mozzarella.

6. Bake in oven (350 F.) until cheese melts.

Serve with any pasta and a green vegetable (broccoli, beans, etc.).