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. |