Chicken Cutlet Parmigiana

2 lbs chicken breasts (boneless)
salt and pepper
EVOO (extra virgin olive oil)
4 spoons minced garlic (jar from grocery store will do if you don't want to pound your own)
1 teaspoon crushed red pepper flakes (stuff you use on your pizza)
1 small onion finely chopped
28 oz can fire roasted diced tomatoes
1/2 cup Parmesan cheese (fresh would be better but the stuff you get out of shaker and use for spaghetti would be ok)
1/2 cup Oregano
1 lb smoked mozzarella, thinly sliced
Italian Bread Crumbs
3 Eggs (scrambled to dip chicken in)

350* preheated oven

 Cover bottom of skillet with EVOO and set on medium heat...pound out chicken breast to thin cutlets.  In separate bowl, scramble eggs, dip pounded chicken into egg wash and roll onto plate covered with bread crumbs.  Cook chicken 4 minutes on each side and transfer to glass casserole dish.

While the chicken is cooking, take  a medium size pot over medium heat.  Add 2 tablespoons of EVOO.  Add garlic, red pepper flakes and onion.  Cook for 10 minutes, stirring often to keep from sticking and burning.  Add tomatoes and heat adding Oregano to the sauce.  Season to taste with salt and pepper.

Layer the braised chicken breasts with sauce and top with sliced mozzarella and parmesan cheese.  Bake for 30 minutes or until chicken is done.   Serve over angel hair pasta and top with additional sauce.