1/3 c. seasoned dried bread crumbs
1/4 tsp. pepper
2 tbsp. milk
1 lg. egg
4 lg. skinless, boneless chicken breast halves (about 1 1/4 lb.)
2 tbsp. salad oil
1 (14-16 oz.) jar marinara sauce
1 (8 oz.) pkg. Mozzarella cheese, shredded (2 c.)

About 45 minute before serving:

On waxed paper, mix bread crumbs and pepper. In pie plate with fork, beat milk and egg slightly. Dip chicken breast halves in milk mixture, then in bread crumb mixture to coat.

Preheat oven to 375 degrees. In 12 skillet over medium high heat in hot salad oil, cook chicken breast halves until golden brown on both sides and juices run clear when pierced with a knife, about 6-8 minutes, turning breasts once.

Into 12 x 8 inch baking dish, spoon half of marinara sauce, top with chicken breast. Spoon remaining sauce over chicken, sprinkle with shredded Mozzarella, bake 15-20 minutes, uncovered until cheese melts and mixture is hot and bubbly. Makes 4 main dish servings.

Each serving is about 505 calories, 26 g. fat, 180 mg cholesterol, 1175 mg. sodium.