CHICKEN PARMIGIANO
(Makes 4 Generous Servings)

1 lb. chicken tenders (or thin boned breast meat)
3 Tbsp. olive oil
3 clove garlic -- minced
1 onion -- minced
1 (1 lb. 4 oz.) can tomatoes -- (2 1/2 c.)
1¼ tsp. salt
¼ tsp. pepper
1 (8 oz.) can tomato sauce
¼ tsp. dried thyme
1 egg -- well beaten
¼ c. dried bread crumbs
½ c. grated Parmesan cheese
3 Tbsp. olive oil
½ lb. Mozzarella cheese

In 3 tablespoons hot oil in saucepan, saute garlic and
onion until golden.
Add tomatoes, salt and pepper; break up tomatoes. Simmer, uncovered, 10 minutes.
Add tomato sauce and thyme; simmer, uncovered, 20 minutes.
Combine crumbs and ¼ cup Parmesan cheese.
Dip chicken pieces into egg, then into crumbs.
Saute in 1 tablespoon hot oil in skillet, turning once
until golden brown on both sides. Repeat until all are done.
Set slices side by side in baking dish 12 x 8 x 2 inches.
Heat oven to 350º F.
Thinly slice Mozzarella.
Pour 2/3 of tomato mixture over chicken, straining it, if desired.
Arrange cheese on top, then pour over rest of tomato mixture.
Sprinkle with ¼ cup Parmesan cheese.
Bake, uncovered, 30 minutes.