Chicken Parmigiano

Ingredients:
Serves 4
1 pound thin chicken breasts or veal cutlets
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 onion minced
1 – 1 lb. 4 oz. can fire-roasted chopped tomatoes (Muir Gold) (2 ½ cups)
1 ¼ teaspoon salt
¼ teaspoon pepper
1 8 oz. Can tomato sauce
¼ teaspoon dried thyme
1 egg (or Egg Beaters)
¼ cup bread crumbs (or panko crumbs)
½ cup Parmesan cheese
½ pound mozzarella cheese

For Sauce:
Sauté olive oil, garlic & onion until golden. Add tomatoes, salt & pepper; simmer uncovered 10 minutes. Add tomato sauce, thyme; simmer uncovered for 20 minutes.

For chicken (or veal if using veal):
Beat egg well with a fork. In a shallow bowl, combine crumbs, Parmesan cheese. Dip veal or chicken in egg, then crumbs; sauté 3 pieces in olive oil, turning once. Put all pieces in 12” x 8” x 2” glass dish. Heat oven to 350 degrees. Thinly slice mozzarella. Pour 2/3 of tomato mix on chicken or veal, then place cheese on sauce. Spoon on rest of tomato mix. Then sprinkle with Parmesan cheese.

Can be assembled a day ahead and placed in refrigerator. If you take cold from fridge allow extra time to cook.

Contributed by Judy M.