ITALIAN CHICKEN

By curly

Ingredients

• 2 cans (8 ounces each) tomato sauce
• 2 teaspoons dried basil
• 1/2 teaspoon garlic powder
• 4 boneless skinless chicken breast halves (4 ounces each)
• 3/4 cup dry bread crumbs
• 2 teaspoons dried oregano
• 1/4 teaspoon salt
• 2 eggs
• 2 tablespoons water
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• Hot cooked angel hair pasta

Preparation

Step 1

In a small saucepan, combine the tomato sauce, basil and garlic powder; heat through.

Meanwhile, flatten chicken breasts to 1/4-in. thickness. In a shallow bowl, combine the bread crumbs, oregano and salt.

In a separate shallow bowl, whisk eggs and water. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with bread crumb mixture.

In a large skillet, cook chicken in oil in batches for 4-6 minutes on each side or until juices run clear. Spoon sauce over chicken; sprinkle with cheeses. Serve with pasta. Yield: 4 servings.