Chickopini

4-5 whole boneless skinless chicken breasts, split

1/2 cup italian style bread crumbs, and 1/2 cup parmesan cheese, mixed in a bowl

1 egg, beaten

6-8 slices mozzarella cheese

Sauce

1 (28 ounces) can Italian-style tomatoes

1 (8 ounces) can tomato sauce

1 medium onion, finely chopped

2 tablespoons olive oil

3 cloves garlic, chopped

1 teaspoon thyme

1 teaspoon basil or 3-5 leaves fresh basil, chopped fine

1 teaspoon salt

Dip the chicken in egg, then in the mixture of Parmesan cheese and bread crumbs.

Fry in the oil until tender and brown on all sides.
3. In an overlapping fashion lay your finished chicken pieces in a baking dish.

Cover with 1/2 the sauce.

Cover the entire surface of the dish with cheese slices.

Top with the remaining sauce.

Top the sauce with any leftover crumb-parmesan mixture.

Bake for 1 1/2 hours at 325° F.

To make the Sauce:

Saute onions and garlic in oil. Do not brown. Add tomatoes, breaking them into small pieces. Add 1 tsp. salt and a dash of pepper.

Bring to boil, simmer for 20 minutes. Add the tomato sauce and spices bring to a boil and simmer another 20 minutes.