Tomato Chicken Parmesan

Bahan
* 2 butir telur, dikocok
* 1 cangkir keju Parmesan parut
* 7 ons berpengalaman remah-remah roti
* 6 tanpa kulit, tanpa tulang potong dada ayam
* 1 sendok makan minyak sayur
* 12 ons saus pasta
* 6 iris keju Monterey Jack

Caranya
1. Preheat oven to 375 derajat F (190 derajat C).
2. Tuang kocokan telur ke dalam piring atau mangkuk dangkal. Dangkal lain piring atau mangkuk, aduk rata keju Parmesan parut dan tepung roti. Celupkan dada ayam ke dalam telur dipukuli, kemudian ke campuran remah roti untuk melapisi.
3. Dalam wajan besar, panaskan minyak di atas api sedang panas tinggi. Tambahkan berlapis ayam dan tumis selama sekitar 8 sampai 10 menit setiap sisi, atau sampai ayam matang dan jus lari jelas.
4. Tuang saus tomat dilumuri sedikit mentega ke dalam 9x13 inch baking dish. Tambahkan ayam, kemudian letakkan sepotong keju, dan panggang dalam oven selama 20 menit atau sampai keju benar-benar meleleh.

Ingredients
* 2 eggs, beaten
* 1 cup grated Parmesan cheese
* 7 ounces seasoned bread crumbs
* 6 skinless, boneless chicken breast halves
* 1 tablespoon vegetable oil
* 12 ounces pasta sauce
* 6 slices Monterey Jack cheese
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. 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.
4. 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 oven for 20 minutes or until cheese is completely melted.