Smothered Three-Cheese Chicken Parmesan

Preheat oven to 350 F.

Season the pounded chicken on both sides with salt and pepper. Combine the flour and salt and pepper in a shallow bowl. In another shallow bowl combine the egg with the water and salt and pepper to taste; beat lightly to combine. Combine the bread crumbs in another shallow bowl.

Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs. Set the dredged chicken on a plate.

Add oils into a large saute pan and heat over high heat until almost smoking. Add 2 chicken breasts at a time and cook until golden brown on both sides, about 2 minutes per side. Remove the cooked chicken to a clean plate while you finish cooking the other 2.

In a 13×9 baking dish spread 2 cups of the tomato sauce on the bottom of the dish. Add the chicken breasts into the pan.

Sprinkle each chicken breast with salt and pepper. Spread 1/4 cup of sauce on each chicken breast so it is completely covered. Sprinkle each chicken breast with equal parts of the Parmesan and Romano cheeses. Now add a few slices of the mozzarella, covering each piece entirely.

Bake in the oven until the chicken is cooked through and the cheese is melted, about 15 minutes. Remove from the oven and garnish with basil or parsley leaves. Serve chicken and sauce over your favorite pasta.