Susan's Parmesan Chicken

Tomato Sauce:
3 (8-ounce) cans tomato sauce
1 (8-ounce) tomato sauce can filled with water
2 cloves garlic, crushed
½ teaspoon basil
½ teaspoon oregano

Chicken:
4 chicken breast halves, skinned and boned
Salt and freshly ground pepper to sprinkle on chicken
1 egg
¾ cup milk
1 cup all purpose flour
1 cup plain breadcrumbs
¼ cup freshly grated Parmesan cheese
4 slices Mozzarella cheese
Vegetable oil for frying

Tomato Sauce: Combine all ingredients in saucepan. Bring to a boil. Reduce heat to low and continue cooking until sauce thickens (about 15 minutes).

Chicken: Preheat oven to 350º F.

Combine egg and milk in a bowl; mix well. Set aside.

Place chicken breasts between 2 sheets of waxed paper; pound with meat mallet until ¼-inch thick. Sprinkle both sides with salt and pepper. Dredge in flour. Dip floured chicken in egg/milk mixture; dredge in flour again. Dip in egg/milk mixture; coat well with breadcrumbs. Chill for 1 hour before frying. Heat oil over medium heat. Brown chicken on both sides. Remove and drain on paper towel.

Place chicken in a greased shallow baking dish. Pour tomato sauce over chicken; sprinkle with Parmesan cheese. Cover and bake at 350º F for 30 minutes. Uncover and place mozzarella cheese over chicken. Bake 10 minutes longer, or until cheese melts. Serve with a tossed green salad, buttered noodles, garlic bread and a bottle of red wine. Yield: 4 servings.