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4 chicken breasts	2 cups shredded Mozzarella
2 cups Italian bread crumbs	1/2 c Parmesan or Romano cheese
2 eggs, beaten	Olive oil
1 cup flour	1-2 cups marinara sauce

Preheat oven to 350 degrees. Wash chicken and pat dry. If breast is thick, butterfly open. Pound until thin. Dredge in flour, shake off excess. Dip in beaten egg. Lay chicken in bread crumbs and press gently. Heat oil in fry pan over medium heat; brown on both sides. Place in baking dish; add a small amount of marinara sauce around chicken pieces; top with cheese. Bake about 20 minutes until cheese and sauce bubble. I usually use bought Italian bread crumbs but here is the recipe for Grandmom Berenato's Fresh Bread Crumbs: 1 loaf stale Italian bread (day old), 2 large garlic cloves, 2 Tblsp Parmesan or Romano cheese, Bunch of fresh Italian parsley, 2 tsp salt. Put stale bread in blender, grind to crumbs. Put garlic and parsley in chopper; chop. Add to crumbs. Add Parmesan and salt. Mix and store in refrigerator (up to two months). Use with any bread crumb recipe. From the kitchen of Marci Berenato, Jonna's friend.