CHICKEN PARMESAN

Serves: 8

Tomato sauce (see recipe)

1 cup (250 mL) fine dry bread crumbs

1/2 tsp (2.5 mL) basil, crumbled 1/2 tsp (2.5 mL) oregano, crumbled

1/4 tsp (1 mL) cayenne pepper 1/4 cup (60 mL) flour

2 eggs, lightly beaten

8 boneless skinless chicken breasts

2 tbsp (30 mL) olive oil

2 cups (500 mL) shredded mozzarella cheese

1/2 cup (125 mL) freshly grated Parmesan cheese

1. Prepare tomato sauce; set aside. Combine bread crumbs, basil, oregano and cayenne pepper in a pie pan. Place flour and beaten eggs in separate pie pans. Working with one piece at a time, dredge chicken in flour and then dip into eggs, turning to coat both sides. Place chicken in breadcrumb mixture, pressing lightly so that crumbs adhere.

2. Heat 1 tbsp (15 mL) oil in a frying pan over medium heat. Add chicken in batches and cook, turning once, until chicken is browned on both sides and cooked through. Add remaining oil as necessary.

3. Arrange chicken in a single layer in a greased 9-by-13-inch (23-by-33-cm) baking dish. Pour tomato sauce over top. May be prepared to this point and refrigerated for up to 24 hours. Remove from refrigerator and let stand for 20-30 minutes.

4. Bake, covered, at 350 F (180 C) for 40 minutes. Uncover and sprinkle with mozzarella cheese and Parmesan cheese. Continue baking, uncovered, for 20-25 minutes or until cheese is melted.