THE BEST CHICKEN PARMESAN

1/2 lb unsalted butter
4 cloves garlic -- minced
2 cups Italian breadcrumbs
3/4 cup fresh Parmesan cheese -- grated + 1/4 c.
1/4 cup fresh parsley -- chopped
1/2 jar Classico Tomato & Basil sauce
2 full boneless chicken breasts
1 cup mozzarelly cheese -- finely shredded
2 tbsp extra virgin olive oil

Preheat oven to 350°F. Using a meat tenderizer (or a heavy pan), beat the chicken breasts until approx 1/4" thick. You may want to then cut them in half again, depending on how large they are. Melt the butter and add the garlic, stirring well. Mix together bread crumbs, 3/4 cup Parmesan, and the parsley. Dip the chicken in the butter mixture, then cover completely with the bread crumb mixture. Save the unused butter mixture for use later. Pour the olive oil in a skillet and bring to temperature before browning chicken breasts in it. Brown the chicken by frying quickly at high heat. Prepare your baking pan by putting a thin layer of sauce on the bottom. Place the browned meat into the baking dish. Lightly put the sauce on top of the chicken. Pour the remaining butter mixture over the top of the chicken and sauce. Sprinkle the remaining 1/4 cup Parmesan liberally over the chicken. Completely cover the chicken with mozzarella cheese. Bake, uncovered, for 25-30 minutes or until the cheese is bubbly and a golden brown on top. Remove the chicken immediately and place on a serving dish.