6 boneless, skinless chicken breast halves
1/2 c. flour
2 eggs, beaten
3/4 c. dry bread crumbs
1/2 c. grated Parmesan cheese, divided
1 Tbsp. cooking oil
2 Tbsp. butter or margarine
2 Tbsp. flour
1 1/4 c. milk
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1 c. (4 oz.) shredded Mozzarella cheese
Pound chicken breasts. Coat with flour; dip into eggs.
Combine crumbs and 1/4 cup Parmesan cheese; pat onto both
Brush oil onto a foil-lined 13 x 9-inch baking; pan. Place
chicken in pan. Bake, uncovered, at 400 degrees for 20 minutes.
Meanwhile, for sauce, melt butter. Stir in flour until
smooth. Whisk in milk; bring to a boil and cook and stir 2
minutes. Add seasonings. Pour over chicken. Drizzle with tomato
sauce. Sprinkle with Mozzarella and remaining Parmesan. Bake 15
minutes longer or until cheese is lightly browned. Yields 6
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