Baked Italian Chicken

By JBamford

Ingredients

• SAUCE:
• 6 boneless skinless chicken breast halves
• ½ cup all-purpose flour
• 2 eggs, beaten
• ¾ cup dry bread crumbs
• ½ cup grated Parmesan cheese, divided
• 1 T cooking oil
• 2 T butter or margarine
• 2 T all-purpose flour
• 1 ¼ cups milk
• 1 tsp. Salt
• ½ tsp. dried basil
• ½ tsp. dried oregano
• ¼ tsp. pepper
• 1 can (8 oz.) tomato sauce
• 1 cup (4 oz.) shredded mozzarella cheese

Preparation

Step 1

Pound chicken breasts. Coat with flour; dip into eggs. Combine crumbs and ¼ cup Parmesan cheese; pat onto both sides of chicken. Brush oil onto a foil-lined 13-in. x 9-in. x 2-in. baking pan; place chicken in pan. Bake, uncovered, at 400o for 20 minutes.

Meanwhile, for sauce, melt butter in a saucepan; stir in flour until smooth. Whisk in milk; bring to a boil. Cook and stir for 2 minutes. Add seasonings. Pour over chicken.

Drizzle with tomato sauce; sprinkle with mozzarella and remaining Parmesan.

Bake 15 minutes longer or until the cheese is lightly browned.