Chicken Parmesan

 
4 skinless, boneless, chicken breast halves
½  cup fine, dry, bread crumbs
¼  cup grated Parmesan cheese
1 beaten egg
2 Tbs. margarine, butter, or cooking oil
1 eight ounce can tomato sauce
¼ cup water
½ tsp. dried oregano, crushed
1 med. green pepper, seeded and sliced
1 cup shredded mozzarella cheese

Rinse chicken and pat dry. Combine bread crumbs and Parmesan cheese. Dip chicken in egg and coat with bread crumb mixture. Melt margarine, butter or cooking oil in 12" skillet over med. heat. Add chicken pieces and cook until lightly browned on both sides. Combine tomato sauce, water and oregano. Place green pepper over chicken. Pour tomato mixture over chicken and pepper. Bring mixture to boiling; reduce heat and simmer, covered, 25 to 30 mm. or till chicken is no longer pink. Sprinkle with mozzarella cheese. Cover and cook 1 to 2 min. longer or till cheese melts.

Makes 4 servings.

 
Grace Regier