1 lb. chicken breasts, thinly pounded
bread crumbs (Progresso or 4C)
egg
flour
vegetable oil
1 lb. fresh Mozzarella cheese
1 cup fresh grated Parmesan cheese
portobello mushrooms
olive oil
2 cloves garlic
1 (24 oz.) jar good marinara sauce

Preheat oven to 350°F.

Put bread crumbs on one dish, flour on another. Make an egg wash of egg and water. Dip each chicken breast in flour, egg wash, and bread crumbs. Sauté chicken breasts in vegetable oil until browned on both sides. Place in a 9x13-inch pan.

Heat olive oil. Chop mushrooms into good bite-sized pieces. Add garlic to oil, add mushrooms. Sauté until mushrooms are slightly soft.

Cut Mozzarella into 1/4-inch slices. Place one slice on each chicken breast. Sprinkle 1/2 cup of Parmesan. Pour 2 cups of sauce over top. Layer on mushrooms, the rest of the Mozzarella, 1/2 cup more Parmesan and 2 cups of marinara.

Cover with foil. Place in 350°F for 1/2 hour. Remove foil. Turn up oven to 400°F and bake 15 minutes longer or until marinara is hot and bubbly and top is slightly brown.

Serve with your choice salad and pasta.

Submitted by: Eileen Nelson