Chicken Parmesan

Tomato Chicken Parmesan (altered from All Recipes.com)

1 egg, beaten
1 cup grated Parmesan cheese
1 cup Italian bread crumbs
6 chicken Tenderloins
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese

Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.

Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated 375 degree oven for 20 minutes or until cheese is completely melted.

(I usually don't bake it. I just put the chicken on top or next to the sauce and noodles)

Or here's Mary's recipe:

SKILLET CHICKEN PARMIGIANA (Mary Brunson)

2 4 chicken breasts
1/3 c. Italian style bread crumbs
1/3 c. grated parmesan cheese
1 egg, beaten
2 T. olive oil
1 jar of spaghetti sauce
1/2 c. shredded mozzarella cheese

Flatten chicken to 1/4" between pieces of wax paper.

Mix breadcrumbs and parmesan.

Dip chicken into egg; coat with breadcrumb mixture.

Heat the oil in a skillet.

Cook chicken in oil 10 15 min. turning once, until juice is no longer pink when centers of thickest pieces are cut.

Add spaghetti sauce.

Reduce heat to low. Simmer for up to an hour or just till sauce is hot (the longer you simmer, the more tender the chicken will be).

Sprinkle mozzarella cheese over chicken.

Serve with hot cooked pasta.