Olive Garden Cheesy Chicken Parmigiana Recipe

My husband used to order chicken parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes. —Iola Butler, Sun City, California

 1 can (15 ounces) tomato sauce
 2 tsp Italian seasoning
 ½ tsp garlic powder
 1 l egg
 ¼ cup seasoned bread crumbs
 3 tbsp grated Parmesan cheese
 2 boneless skinless chicken breast halves (4 ounces each)
 2 tbsp olive oil
 2 slices part-skim mozzarella cheese
 Optional: Fresh basil leaves and additional Parmesan cheese

1

In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

2

Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture.

3

In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.