Ingredients:
3/4 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
1 eggs, beaten
4 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
2 tablespoons olive oil
1/4 lb mozzarella cheese, thinly sliced
2 tablespoons olive oil
1 medium onions, chopped
1 clove garlic, crushed
2 cups chopped peeled fresh tomatoes or 1 (28 ounce) cans peeled Italian tomatoes, drained and chopped
2 tablespoons tomato paste
1 bay leaves
1/2 teaspoon sugar
1/4 teaspoon dry oregano
Directions:
Combine bread crumbs and Parmesan cheese in a shallow dish.
Place egg in another shallow dish.
Dip chicken first in egg, then dredge in bread crumb mixture to coat.
Preheat oven to 350*.
In a large frying pan, heat oil over medium heat.
Add coated chicken breasts.
Cook, turning once, about 5 minutes a side,until lightly browned.
Arrange chicken cutlets in a single layer on an ovenproof serving platter or baking dish.
Pour tomato sauce over chicken.
Top with mozzarella cheese.
Bake 15 minutes, until cheese is melted and bubbly.
TOMATO SAUCE: In a medium-size saucepan, heat oil over medium heat.
Add onion and garlic.
Cook until onion is soft,about 3 minutes.
Add tomatoes.
tomato paste, bay leaf, sugar, and oregano.
Simmer until sauce reduces by half.
Servings: 4
Time preparation: 35 min.
Time total: 50 min.