Lynn Hicks' recipe for Chicken Parmigiana

Chicken Parmigiana

Prep time: 30 minutes

Cook time: 25 minutes

Makes: 4 servings

FOR SAUCE

1 small onion, chopped ( 1/3 cup)

2 cloves garlic, minced

2 tablespoons olive oil

16 ounces tomato sauce

1 can (14.5 ounces) diced tomatoes, undrained

1/8 teaspoon salt

1 teaspoon dried basil

Dash of sugar

Dash of black pepper

1/4 cup snipped fresh basil

FOR CHICKEN

6 skinless, boneless chicken breast halves

2 cups panko (Japanese bread crumbs)

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano, crushed

2 eggs beaten

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon pepper

Fresh mozzarella cheese (8 ounces), sliced thin

Preheat oven to 350 degrees.

For sauce, in a medium saucepan cook onion and garlic in olive oil over medium heat until tender. Stir in the undrained tomatoes, tomato sauce, salt and pepper, bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Set aside; keep warm.

Meanwhile, place each chicken breast half between two pieces of plastic wrap. Using flat side of a meat mallet, pound chicken lightly to about 1/4-inch thickness. Remove plastic wrap.

In a shallow dish, stir together panko, Parmesan cheese, salt, pepper and oregano. In a second dish, stir together the eggs. Dip chicken in eggs, then in crumb mixture to coat.

In a large skillet cook chicken in hot oil over medium heat for two to three minutes per side or until golden.

Spoon a little sauce over chicken. Top with mozzarella, more sauce and remaining Parmesan. Bake for 30 minutes. Let stand about two minutes.

Add extra sauce to chicken and pasta separately.

Serve with angel hair pasta.