Chicken Parmigiana

(Picture to come, next time I make chicken parm)
Shopping List:
One breast boneless, skinless chicken per mouth to feed. 
Bread crumbs
2 eggs
Olive Oil
One large bottle of Pasta sauce (I prefer "basil" flavored) for every 3-4 servings of chicken
Fresh basil, or dry; fresh is better. 
1 wedge or bag of Cheese. (I use both mozzarella and parmesan. Mozz is creamier, parm is a little stronger in flavor.)
You might also want a salad or pasta to go on the side. An easy salad is baby arugula, chopped tomatoes, a little parmesan cheese, and olive oil and balsamic vinaigrette. (dress salad at table) 
Salt & papper


Directions:
-Cut off the rib meat along the "seam" and pound the chicken flat, one piece at a time; it helps to sandwich it between wax paper, and the best pounding tools are an empty wine bottle or a coffee mug. 
-Beat two eggs, beat in some ground pepper.
-spread a thin layer of bread crumbs out on a plate
-submerge one piece of chicken in the egg, and then hold the chicken over the bowl, allowing excess egg to drip off. 
-lay the chicken on the bed of breadcrumbs, then cover the top side with a thin layer of crumbs. The key is to cover each piece of chicken thoroughly with bread crumbs. set aside the breaded breast, and repeat until all the chicken is egged and breaded. 
-Once all the chicken is breaded, heat up a skillet. (also preheat the over to 350) On a scale of 1-5, the heat should be about "3.5" but allow the skillet some time to heat up, then add about a tbs of olive oil-- it doesn't matter if the olive oil is "extra virgin" or "elizabeth taylor."
-Brown the chicken. This procedure should take about 3-4 minutes per side, and you will probably not be able to fit all the chicken in the first pan-load, especially if you're cooking for more than two people. Never let the chicken overlap. 
-Take out an oven pan, at least one inch deep, and pour out no more than 1/3 of the bottle, to cover the bottom of the pan. Lay the browned chicken in the pan, at this time its ok if the chicken overlaps, but its not preferable. Continue to brown the other pieces of chicken and lay them in the oven pan. 
-Put a heaping spoonful of sauce on each piece of chicken, and spread it around so the whole piece is covered. add some basil, dry or fresh, on top of each piece. 
-Now the cheese. I like to use a 50/50 blend of mozzarella and parmesan. Use as much or as little cheese as you like. If using mozzarella, its not necessary that its shredded, but "sliced thin" is important. 
-If you have extra sauce, pour it in between the pieces of chicken, and GENTLY shake the pan so the pieces of chicken are sitting nicely in a bath of sauce. The chicken cooks in the oven for anywhere from 22-28 minutes, but because it cooks IN SAUCE the chicken wont dry out; the amount of time you leave it in the oven is designated by how much sauce you use-- fully submerged chicken can cook for up to 30 mins.