6 split chicken breasts, skinned & boned
2 eggs, lightly beaten
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. dry plain bread crumbs
1 c. Parmesan cheese
1/4-1/2 c. vegetable oil
1 clove garlic, minced
2 c. tomato sauce
1/4 tsp. dried basil
1 tbsp. butter
8 oz. mozzarella cheese, sliced

Preheat the oven to 325 degrees. Pound the chicken breasts to a thickness of 1/4 inch. Combine the eggs, salt and pepper. Mix the bread crumbs with 1/2 cup of the Parmesan cheese. Dip the chicken into the eggs and then into the bread crumbs.

Heat oil in heavy skillet. Quickly brown the chicken on both sides. Remove to a shallow baking dish. Pour off any oil remaining in the pan. Add the garlic and saute briefly. Stir in the tomato sauce, basil, salt and pepper to taste. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in the butter. Spoon the sauce over the chicken. Sprinkle with the remaining Parmesan cheese.

Cover and bake for 30 minutes. Uncover and arrange the mozzarella slices over chickens. Return to the oven and continue baking until the cheese melts. Serves 6.