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Chicken Parmesan

2 tablespoons extra virgin olive oil
1 garlic clove, crushed
1 large egg and 1 tablespoon water, lightly beaten
1 cup Italian-style breadcrumbs
4 chicken cutlets
Salt and pepper
1 cup marinara sauce
½ pound fresh mozzarella, thinly sliced
¼ cup grated Parmesan
2 ounces sundried tomato, slivered


Preheat oven to 350˚F. Heat olive oil in large skillet. Sauté garlic until golden, then discard. Put egg/water and breadcrumbs on separate plates. Sprinkle cutlets with salt and pepper on each side. Dip cutlets into egg/water and then into breadcrumbs to coat. Cook chicken in skillet until brown on both sides, about 5 minutes. Arrange chicken in ovenproof baking dish. Top with marinara sauce and mozzarella. Bake 15 to 20 minutes. Garnish with Parmesan and sun dried tomatoes before serving. Serve with steamed broccoli.
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