2 large eggs, beaten
1/4 pound dry bread crumbs
1 tablespoon dry oregano
Salt and black pepper
6 leaves of fresh basil, torn into small pieces
4 skinless, boneless chicken breast halves
2 cups fresh tomato sauce
1/2 cup grated Parmesan cheese
1/4 pound shredded mozzarella cheese
Preheat oven to 350°.
Lightly grease a medium baking sheet.
Pour the beaten eggs into a shallow bowl.
Mix together the bread crumbs, oregano, salt and pepper in a separate shallow bowl.
After tenderizing each piece of chicken, dip them first in the egg, then into the bread crumbs.
Place the coated breasts on the prepared baking sheet and bake for 40 minutes, or until the center of the breast is no longer pink.
Pour half of the tomato sauce into a medium glass baking dish.
Line the chicken on top of the sauce, and then cover with the remaining sauce.
Sprinkle with the shredded mozzarella and Parmesan cheeses and return the dish to the oven for an additional 20 minutes or until the cheese is melted and bubbly.
Top with fresh basil and serve.