Chicken Parmigiana

3 whole 12-oz chicken breasts, split, skinned, boned
2 eggs, lightly beaten
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup fine dry breadcrumbs
1/2 cup vegetable oil
2 cups tomato sauce
1/4 teaspoon basil
1/8 teaspoon garlic powder
1 tablespoon butter or margarine
1/2 cup grated Parmesan cheese
1/2 pound sliced mozzarella cheese, cut in triangles

Oven: 350 degrees

Place chicken breasts on a cutting board and pound lightly with a heavy cleaver until about a 1/4-inch thick. Combine the eggs, salt, and pepper. Dip chicken in egg mixture, then in breadcrumbs.

Heat the oil until very hot in a large frying pan. Quickly brown the chicken on both sides, then remove to a shallow baking dish. Pour excess oil from pan.

Stir tomato sauce, basil and garlic into the pan. Heat to boiling, then simmer about ten minutes, or until thickened. Pour over chicken and sprinkle with Parmesan cheese, and cover.

Bake thirty minutes. Uncover chicken, place mozzarella over it, and bake about ten minutes longer, or until cheese melts. Serves six.