Chicken Parmigiana

• 4 medium boneless, skinless chicken breasts
• ¾ cup plain breadcrumbs
• 2 tablespoons finely grated Parmigiano-Reggiano
• ¾ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• 2 eggs
• 1 ½ tablespoons olive oil
• 1 15-ounce can tomato sauce
• 1 tablespoon dried oregano
• 2 tablespoons finely grated Parmigiano-Reggiano
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped parsley, for garnish

Preheat oven to 375 degrees. Place chicken breasts on a cutting board between two sheets of plastic wrap. Pound the meat to ½-inch thickness with the smooth side of a meat mallet so the meat cooks evenly. In a shallow dish, combine breadcrumbs, 2 tablespoons Parmigiano-Reggiano, salt pepper, and ½ teaspoon oregano, and stir to mix. In another shallow dish, beat the eggs with a fork. Preheat a large skillet over medium-high heat and add oil, swirling to coat the pan.

Dip both sides of the meat into the egg, coat with breadcrumb mixture, and repeat with remaining chicken. Cook meat in olive oil until the bottoms are golden brown, turn them over to brown the other side, and transfer to a large roasting pan. Pour tomato sauce into a medium bowl, stir in remaining oregano and Parmigiano-Reggiano, and spoon the sauce across the center of each chicken breast. Top with mozzarella, cover pan with foil, and bake 30 to 40 minutes, or until the chicken is done. Garnish with parsley and serve.

Yield: 4 servings