Double Dipped Chicken Parmesan

This is an easy but delish recipe for Chicken Parm - It's modified from a recipe on Food Network. Pounding the chicken makes a difference, so don't skip that step, please!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  medium eggs
•  salt & pepper
• 2  cups  good quality  seasoned dry bread crumbs
• 4  boneless chicken breasts
• 1⁄4 cup olive oil
• 1 (26 ounce) jar  tomato and basil pasta sauce
• 1⁄2 cup  freshly grated parmesan cheese
• 1  cup  freshly grated mozzarella cheese

Directions

1. One at a time, place the chicken breasts in a gallon sized freezer bag, and pound to about 1/2 inch.
2. Place the eggs in a large bowl and whisk with salt and pepper.
3. Place the bread crumbs in a large bowl and mix with the parmesan cheese. (If you run out of this when dipping the chicken, just make a little more).
4. Pre-heat the oven to 350°F
5. Dip each chicken breast in the egg, then the crumb mixture. Re-dip in the egg and then the bread crumbs for a second time.
6. In a large heavy (non-stick) skillet heat the olive oil over medium heat. Brown the double dipped chicken in the hot oil for about 4 minutes each side, until golden brown.
7. Remove the chicken and place in a large baking dish (glass). Divide the tomatoe sauce and spread evenly over each chicken breast.
8. Sprinkle each chicken breast evenly with the mozzarella cheese.
9. Bake on the middle shelf of the oven for 20 minutes until the chicken is cooked through and the cheese is hot and bubbling.