Chicken Parmigiana

["Recipe from Betty Crocker Cookbook<\/a>, 7th edition\n<\/em>","Recipe from

Ingredients

1 egg
2 Tbl water
2⁄3 cup unseasoned dry bread crumbs
1⁄3 cup grated Parmesan cheese
8 boneless skinless chicken breasts (about 2 lb)
1/4 cup California Olive Ranch extra virgin olive oil
2 cups tomato pasta sauce
2 cups shredded mozzarella cheese (8 oz)

Instructions

Heat oven to 350°F. In small bowl, beat egg and water. In shallow dish, mix bread crumbs and Parmesan cheese. Dip chicken into egg mixture, then coat with bread crumb mixture.
In 12-inch skillet, heat oil over medium heat. Cook half of the chicken in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining chicken, adding 1 or 2 tablespoons oil if necessary.
In ungreased 11x7-inch (2-quart) glass baking dish, place half of the chicken, overlapping slices slightly. Spoon 1 cup of the tomato sauce over chicken. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining chicken, sauce and cheese.
Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Tip: Place each chicken breast between sheets of plastic wrap or waxed paper. Pound with flat side of meat mallet until 1/4 inch thick. In Step 3, cook chicken until no longer pink in center.