Chicken Parmigiano

1 lb thinly sliced chicken

3 T. olive or salad oil
3 cloves garlic, finely minced
1 1-lb 4-oz can tomatoes(2 ½ cups)
1 ¼ tsp. salt
1 ¼ tsp. pepper
1 8-oz can tomato sauce
¼ tsp. Dried thyme

1 egg
¼ cup packed dried bread crumbs
½ cup grated Parmesan cheese
3 T. olive or salad oil
½ lb. Mozzarella or Muenster cheese

Cut chicken into 8 pieces of about 4 ½”x 2” size.

In 3 T. hot olive oil, in saucepan, saute garlic and onion until golden. Add tomatoes, salt, pepper; break up tomatoes with spoon; simmer, uncovered, 10 min. Add tomato sauce, thyme; simmer, uncovered, 20 min.

Beat egg well with fork. Combine crumbs, ¼ cup Parmesan cheese. Dip each chicken piece into egg, then into crumbs; saute 3 pieces in 1 T hot olive oil in skillet, tuning once, until golden brown on both sides. Repeat until all are done. Set slices, side by side, in baking dish 12”x 8”x 2”. Start heating oven to 350. Thinly slice Mozzarella. Pour two thirds of tomato mixture over chicken, straining it, if desired. Arrange Mozzarella on top; spoon on rest of tomato mixture. Sprinkle with ¼ cup Parmesan. Bake, uncovered, 30 min.

Makes 4 generous servings.

Leanna Miller