Place chicken breasts between two pieces of plastic wrap and pound out to 1/2" thickness using a mallet or rolling pin. Season with salt and pepper. Combine bread crumbs, 1/4 cup parmesan, oregano, basil and cayenne in a pie plate. Coat each breast in the flour, shaking off any excess flour. Dip each breast in the egg and then into the bread crumb mixture. Set coated chicken aside on a plate. Heat oil in a large non-stick skillet. Carefully add chicken to pan, cooking two pieces at a time. Cook until golden on both sides. Spread one cup of the tomato sauce in the bottom of a baking dish and top with golden chicken breasts. Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses. Bake in a 375 degree oven for 20 minutes or until cheese is bubbly. Serve hot with pasta and tomato sauce
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|Serving Size: 1 Serving (772g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 352 (18%)|
|Amt Per Serving||% DV|
|Total Fat 39.2g||52 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 10g|
|Cholesterol 293mg||90 %|
|Sodium 6739.6mg||232 %|
|Potassium 1806.2mg||48 %|
|Total Carbohydrate 302g||89 %|
|Dietary Fiber 18.7g||75 %|
|Sugars, other 283.2g|
|Protein 107.3g||153 %|
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Calories per serving: 2005
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