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Chicken Parmigiana

kept bytgiordano

2 tbsp. cooking oil
1 sm. onion, chopped
1 clove garlic, mashed
8 oz. tomato sauce (1 c.)
1/4 c. water
1 tsp. oregano
1/8 tsp. black pepper
1 tsp. parsley, chopped
1/2 c. Parmesan cheese, grated
1/2 c. fine dry bread crumbs
6 chicken breast halves, pounded to 1/4 inch thick
1 egg, slightly beaten
1/4 c. cooking oil
8 oz. Mozzarella cheese
2 tbsp. Parmesan cheese, grated



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