Chicken Parmigiana

INGREDIENTS  

• 4 boneless/skinless chicken breasts
• 1 cup dry Italian breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 T. minced fresh parsley
• 1 t. salt
• ½ t. black pepper
• 1 large egg
• 1 t. water
• ¼ cup flour 

DIRECTIONS  

1. Whisk together in a shallow bowl egg and water.
2. Coat the chicken with the flour and shake off the excess. Dip in the egg mixture and then coat with the breadcrumb mixture.
3. Heat a skillet over medium heat and add ½ cup olive oil and 2 large minced garlic, sauté.
4. Add the chicken and sauté until lightly browned.
5. Preheat oven to 350°F. Melt ¼ cup butter in baking pan. Spoon 1/2 cup of your favorite spaghetti sauce into the pan. Arrange chicken cutlets over the sauce. Sprinkle with 3 to 4 T. grated Parmesan cheese. Spoon more tomato sauce and top with thinly sliced mozzarella cheese and grated Parmesan cheese.
6. Cover with foil and bake until heated through, 20 to 30 minutes.

Recipe Author: Joy of Cooking