Parmesan Chicken

Recipe

2 lbs boneless, skinless chicken breast (about 4 breast halves)*
2 eggs
olive oil
shredded or sliced mozzarella cheese

Coating
1 1/2 c bread crumbs
1/2 c parmesan cheese
1 1/2 tsp basil
1 tsp garlic salt
1 tsp oregano

Marinera Sauce
8 oz tomato sauce
1/4 tsp crushed red pepper
1/4 tsp garlic salt
1/2 tsp basil
1/2 tsp oregano

Stir together coating ingredients and pour into a shallow pan or plate. Crack eggs and whisk with a splash of water. Dip chicken* into bread crumbs, then egg, then bread crumbs again. The last time you put the chicken into the bread crumbs, press the crumbs into the chicken to get as much crunchy yumminess as possible on the chicken.

Fry coated chicken in a preheated pan coated with olive oil. Cook until brown on both sides. Put fried pieces of chicken on a baking sheet lined with a cooling rack. Bake in a 350 degree oven until chicken is cooked through and coating is the desired crispiness, about 15 minutes but varies according to the thickness of your chicken.

While chicken is cooking in the oven, heat sauce in a sauce pan or in the microwave. Put cooked chicken on an oven safe dish and top each piece with a spoonful of sauce and then top with mozzarella cheese. (Do not drown chicken in a puddle of sauce, or your coating will get soggy.) Place chicken back into the oven just until the cheese is melted.

Additional Notes
*My plate looks like more than four chicken breasts because I cut my chicken breasts thin. My family prefers it this way because it optimizes the crunchy coating. If your family likes thick, juicy pieces of chicken, feel free to keep them whole. It will just take a little longer in the oven.