Chicken Parmesan

3 T olive oil
4 skinless, boneless chicken breasts, pounded ½ inch thick
½ c flour
1 t oregano leaves or 1/2 t ground oregano
1/2 t salt
1/4 t pepper
2 eggs, lightly beaten with 1 T water
1 c bread crumbs
13 oz (½ jar) spaghetti sauce
8 oz shredded mozzarella
1/4 c grated Parmesan
1/2 c sliced olives
basil to taste, about 1 t
1 lb spaghetti pasta, cooked al dente

Heat olive oil over medium-high heat in a large oven-proof skillet. Combine flour, salt, pepper and oregano in shallow bowl. Lightly dredge both sides of each chicken breast in seasoned flour, then dip in the egg mixture. Allow the excess to drip off, then dredge in bread crumbs. When the oil is hot, add the chicken and fry each side until golden and crusty. Ladle the sauce over the chicken in the skillet and sprinkle with mozzarella, Parmesan, olives and basil. Move to oven; bake at 450° for 15 minutes or until the cheese is bubbly. Serve hot on a bed of spaghetti.

NOTES: I used 2 parts breadcrumbs mixed with 1 part crushed cornflakes. I have used seasoned breadcrumbs before. The original recipe calls for kalamata olives; we usually use plain old black olives. If you don't have an oven-proof skillet large enough to fit four chicken breasts, you can place the cooked chicken in a lightly greased baking pan and proceed as the recipe directs.