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1.
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Steam/Cook vegetables.
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I recommend placing them in a microwave safe bowl, just cover with water and microwave for about 1-2 minutes, until soft.
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Saute onions and garlic until soft and translucent.
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In a medium sauce pan, combine crushed tomatoes, onion and garlic, cooked vegetables, oregano and salt and pepper to taste.
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Heat sauce on low.
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* If you have time, skip the precook steps for the onion, garlic and vegetables and combine uncooked, then heat sauce on low for 1.5 hours.
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2.
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Heat oven to 475 degrees.
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3.
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Pound chicken evenly thin.
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Place flour, along with salt and pepper to taste in a shallow dish.
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Set up a second dish with your beaten eggs, and a third dish with mixed bread crumbs and Parmesan cheese.
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Heat olive oil on medium-medium high in a large, oven safe pan.
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Dredge chicken in flour, shaking off any excess.
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Coat chicken with egg, then dredge in bread crumb mixture, again shaking off any excess.
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Brown chicken in olive oil, about 4 minutes on each side, or until golden brown.
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4.
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Spoon tomato sauce over each chicken breast, cover breasts with Mozzarella slices and sprinkle with Parmesan cheese.
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Baked in oven until chicken is cooked through, about 5-7 minutes.
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Serve over noodle of choice.
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* If you do not have an oven safe pan, you can use a tin foil covered baking dish, coated with cooking spray.
