3 whole chicken breasts
2 eggs, slightly beaten
3/4 c. bread crumbs
1/2 c. butter
1 c. marinara sauce
1/2 c. sour cream or half and half
6 slices Mozzarella cheese
6 slices Swiss cheese

Dip boned, skinned, split chicken breasts in egg and roll in crumbs; saute in butter until brown. Combine marinara and sour cream. Reserving 2 tablespoons, pour sauce in shallow baking dish; add chicken and top with cheeses and reserved marinara, sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 45 minutes. Makes 3-4 servings.

MARINARA SAUCE:

1 med. onion, minced
2 tbsp. olive oil
14 1/2 oz. Italian sauce tomatoes (may substitute Italian style tomato paste)
1 c. water
2 garlic cloves
8 oz. tomato paste
1/2 tbsp. salt
1 tsp. sugar
1 bay leaf
Cayenne pepper
Pinch of ground basil

Combine ingredients and simmer, uncovered, for 2 hours. May add browned, ground beef, if desired.

When using for Chicken Albergetti, omit the meat.