Chicken Parmigiana

2 cups Basmati Rice (cooked)
4 Chicken Breasts (thawed)
250 g Mozzarella Cheese
4 Slices of Whole Wheat Bread
1 Large Egg
0.5 cups 1% Milk
2 tbsp Black Pepper
2 tbsp Basil
1 tsp Oregeno
1 tbsp Onion Powder
1 tsp Garlic Powder
1 tbsp Sugar
2 tbsp Butter
1 can Diced Tomatoes
1 can Tomato Paste

Using a large casserole dish:

Tomato Sauce:
1 can of Tomatoes
1 can Tomato Paste
1 tbsp Sugar
2 tbsp Basil
1 tsp Oregeno
1 tbsp Onion Powder
1 tsp Garlic Powder
1 tbsp Black Pepper

Chicken:
Grate the 4 slices of bread into crumbs; place in bowl.
Mix egg and milk together in seperate bowl.
Fillet chicken into halves (8 peices).
Using a mallot, pound chicken until 1\4 inch thick.
Dip chicken peices in egg\milk mixture and cover in bread crumbs.
Fry breaded chicken until brown on both sides.
Place in casserole dish.

Pour tomato sauce over chicken.
Grate mozzarella cheese; spread evenly over dish.
Cover with TIn Foil.

Bake at 350 degrees F for 45 minutes.

Remove tin foil and bake for another 15 minutes.