Classic Chicken Parmesan

 6 boneless, skinless chicken breast halves, pounded thin (about 1 ½ lbs.)

2 eggs, slightly beaten

1 c. Italian seasoned dry bread crumbs*

2 Tbsp. olive oil

1 jar (1 lb. 10 oz.) pasta sauce

1 c. shredded mozzarella cheese (about 4 oz.)

 Preheat oven to 375.  Dip chicken in eggs, then bread crumbs, coating well.

 In 12-inch skillet, heat oil over medium-high heat and brown chicken; drain on paper towels. In 11x7-inch baking dish, evenly spread 1 cup pasta sauce.  Arrange chicken in dish, then top with remaining sauce.  Sprinkle with mozzarella cheese and, if desired, grated Parmesan cheese.  Bake uncovered 25 minutes or until chicken is no longer pink.  (6 servings)

 To make bread crumbs, shred pieces of bread in blender or food processor.  To make Italian bread crumbs, to each cup of bread crumbs, add:

2 Tbsp. grated Parmesan cheese

½ tsp. dry oregano

½ tsp. dry basil

1 Tbsp. dry parsley

½ tsp. garlic powder

½ tsp. sugar

Store in plastic bag or airtight container in refrigerator for up to two months or until expiration date on cheese label, or freeze.