• 1/2 cup plain dried bread crumbs
• 1/4 cup grated Parmesan cheese
• 4 large skinless chicken breast fillets
• 1 egg, beaten
• 3 Tbsp vegetable oil
• 1 cup chopped onions
• 1 tsp minced garlic
• 1 can (14 1/2 oz) Italian style tomatoes, drained and crushed
• 1 can (8 oz) tomato sauce
• 1/2 tsp oregano
• 1/2 tsp basil
• 1 1/2 to 2 cups shredded mozzarella cheese

1. Combine bread crumbs and 2 tablespoons Parmesan cheese.
2. Dip fillets in egg then crumbs.
3. In skillet, brown chicken in oil, remove and add onions and garlic. Sauté until tender. Stir in remaining ingredients except mozzarella cheese. Simmer 15 minutes.
4. In 2 quart casserole, layer half the sauce, 3/4 to 1 cup mozzarella, 1 tablespoon Parmesan, chicken, remaining sauce and cheeses.
5. Bake at 350° for 30 minutes.

Serves 4.

If you like extra sauce to put over a side dish of pasta, double the amount of Italian style tomatoes and tomato sauce, and add more oregano and basil. Use deeper or larger casserole.

(Leigh4721)