|Boneless chicken breasts||1 1⁄4 Pound, skinned, split and pounded thin (About 2 Pieces)|
|Seasoned dry bread crumbs||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten with 1/4 cup water|
|Water||1⁄4 Cup (4 tbs)|
|Tomato sauce/1 cup spaghetti sauce||8 Ounce (1 Can)|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
Dip chicken in bread crumbs mixed with Parmesan cheese and paprika, then in egg and again in bread crumb mixture.
Coat bottom of 12x8-inch baking dish with 1 tablespoon oil.
Place chicken in dish.
Sprinkle with remaining oil.
Cook at HIGH 2 to 2 1/2 minutes.
Turn chicken over and cook an additional 2 to 1 1/2 minutes.
Top with tomato sauce and season with oregano.
Cook at HIGH 3 1/2 to 4 1/2 minutes, or until sauce is hot.
Sprinkle with mozzarella cheese and let stand, covered, 5 minutes or until cheese is melted.