2 boneless, skinless chicken breasts
1 tsp salt
1/2 tsp ground black pepper
3/4 cup all-purpose flour
1 tbsp water
1 cup seasoned bread crumbs
2 tbsp grated parmesan cheese
3/4 cup mozzarella cheese
1/2 cup parmesan cheese
linguini or pasta of your choice cooked
parsley, to garnish
Preheat oven to 350º. Cut the chicken breast in half from right to left. Slice down the middle to cut into two pieces. Pound with a meat tenderizer to flatten.
Prepare your 3 dipping bowls. Mix 3/4 cup flour, 1 tsp salt and 1/2 tsp of pepper in one bowl. Combine the 2 eggs with 1 tbsp of water in the second bowl. Mix the last bowl with 1 cup of bread crumbs and 2 tbsp of parmesan cheese.
Take one of the pieces of chicken and dip into the flour until covered. Dip both sides of the chicken into the egg mixture. Cover the chicken with the bread crumb mixture to finish. Repeat with remaining pieces of chicken. Heat olive oil (enough to cover the bottom of the pan) in a saute pan. Place the chicken in the pan and saute until golden brown. Remove from the pan and place on a plate covered with a paper towel Continue sauteing the chicken placing a paper towel in between each piece until finished.
Spread a thin layer of tomato sauce in a 9x13 pan. Place the chicken in a single layer along the bottom of the pan. Spread about 1/2 cup to 3/4 cup of tomato sauce on each piece of chicken. Sprinkle each piece with mozzarella cheese and a little parmesan cheese. Cover with foil and bake for 35-40 minutes, until the cheese is melted. Remove foil and broil for an additional 5 minutes. Sprinkle with parsley. Serve over pasta. Enjoy!