6 skinless & boneless chicken breasts, flattened into an oval shape
1/2 c. flour
2 eggs
1 c. dried bread crumbs
1 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. paprika
1/2 c. onions, chopped
2 cloves of garlic, crushed
2 (8 oz.) cans tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
1/4 c. olive oil
2/3 c. Parmesan cheese
8 oz. sliced Mozzarella cheese

Put the flour in a bowl. Lightly beat the eggs in another bowl. In a third bowl, combine bread crumbs with salt, onion powder, garlic powder and paprika. Dip the chicken first into the flour, then into the eggs and then cover well with the seasoned crumbs. Refrigerate for at least 30 minutes. Saute the chopped onion and garlic; add tomato sauce, oregano and basil. Simmer for 20 minutes.

Heat olive oil in skillet and saute chicken until golden brown. Place them in a shallow baking dish. Pour sauce over chicken, spreading so they are lightly covered with the sauce. Top with Parmesan cheese and bake at 350 degrees for 30 minutes. Remove from oven and top with Mozzarella slices. Return to oven for another 10 minutes to melt Mozzarella cheese.