Breast of Chicken Parmigiana

2 (7-oz.) boneless, skinless chicken breasts
2 eggs, beaten
1/4 cup Italian bread crumbs
4-ozs. sliced mozzarella cheese
2 Tbsp. butter
1 cup white cream sauce
2-ozs. shredded Parmiagana Regiano cheese
1/2 tsp. powdered garlic
Salt
Pepper

Season chicken with salt, pepper and garlic. Dip into beaten eggs and dredge in Italian bread crumbs. Lightly brown in butter (clarified butter is really the best for this).

Remove from pan and place in a 2 slices of Mozzarella cheese on each breast.

Bake in a 350�F. oven until cheese is lightly browned.

Add cream sauce to drippings left in frypan and heat.

When cream sauce is hot, place a ladle of the sauce onto the plate, and then place 1 chicken breast on top. Sprinkle with grated Parmesan cheese.

Serves 2