CHICKEN PARMESAN

I JUST MADE THIS FOR DINNER YESTERDAY.  IT WAS SERVED WITH A SMALL PORTION OF SPAGHETTI NOODLES, SPINACH SALAD AND FRESH BAKED BREAD.

4 CHICKEN BREASTS, POUNDED OUT
8 OZ PLAIN BREAD CRUMBS
1/4 CUP PARMESAN CHEESE, GRATED
1/2 TEASPOON GOOD SEASONS ITALIAN DRY DRESSING MIX
1/4 TEASPOON PEPPER


1 EGG, BEATEN 
1/4 CUP MILK


1/4 CUP OLIVE OIL


1 CUP MOZZARELLA CHEESE, GRATED
8 OZ TOMATO SAUCE


PREHEAT OVEN TO 350.


IN A LARGE BOWL ADD BREAD CRUMBS, PARMESAN, ITALIAN SEASONING AND PEPPER.


TAKE ANOTHER LARGE BOWL AND COMBINE EGG AND MILK.


DIP CHICKEN BREASTS IN EGG MIXTURE AND THEN COAT COMPLETELY WITH BREAD MIXTURE.


IN A LARGE SKILLET HEAT OIL ON MED-HIGH.  


FRY FOR A FEW MINUTES ON EACH SIDE UNTIL DONE.


PLACE TOMATO SAUCE AND MOZZARELLA TOPPED CHICKEN IN A LARGE BAKING DISH.  


BAKE UNTIL CHEESE IS MELTED AND SLIGHTLY BROWN ON TOP.


MAKES 4.