4 boneless, skinless chicken breasts
1 1/2 c. seasoned bread crumbs
1 tsp. basil
1/2 tsp. parsley
4 garlic cloves, chopped
1/2 c. mushrooms, sliced (optional)
4 Tbs. olive oil
3 Tbs. milk
1 egg
salt/pepper
3 c. marinera
1/2 c. shredded mozzarella
1/4 c. shredded parmesan
In shallow dish, beat egg and milk and season with salt and pepper. In another shallow dish combine bread crumbs, basil and parsley. Using tongs, dip chicken in egg mixture and coat in bread crumbs; dip back into egg mixture and bread crumbs so the chicken is coated twice. Heat large, heavy skillet to medium and add 3 Tbs. olive oil. Place breaded chicken in skillet and cook on medium to medium low temperature for 5-6 minutes on each side or until a dark crust is formed on chicken. Remove chicken and place on a plate. Add a Tbs. more of olive oil into skillet and saute garlic and mushrooms for 3-4 minutes. Carefully pour marinera in skillet and then place chicken on top of sauce. Simmer on low for 5 minutes. Top with cheese and then simmer an additional 5 minutes. Serve with mashed potatoes or pasta.