Chicken Parmesan

Prepare chicken breasts by rinsing and removing visible fat. Place one at a time in plastic bag or between sheets of waxed paper.

Using a kitchen mallet or a small frypan pound chicken to 1/2 inch thickness.

Place chicken in large bowl and cover with milk.

Cover and refrigerate from 1/2 to several hours.

Dredge chicken through bread crumbs and brown in 1 to 2 tablespoons olive oil in large frypan over medium heat (about 5 minutes each side). Place tomato sauce in 9 x 13-inch glass baking dish and sprinkle with 1 to 2 teaspoons of Italian seasoning; stir gently. Carefully place chicken on top of sauce.

Slice a mushroom and place on top of each breast.

Sprinkle 1/4 cup cheese on top. Bake for 25 minutes in 375° oven.

Serve over hot spaghetti or linguine.

Serves 4.