Chicken Parmigiana

1 small onion, chopped
4 garlic cloves, minced
1 Tbsp olive oil
1 can (15 oz) tomato sauce
1 can (14 1/2 oz) stewed tomatoes, cut up
1 tsp each: dried basil, thyme, and oregano
1/4 tsp pepper
1/4 cup milk
1/2 cup all-purpose flour
1 egg, lightly beaten
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 tsp salt-free garlic and herb seasoning
2 boneless skinless chicken breast halves
2 Tbsp butter
1/2 cup shredded mozzarella cheese
Hot cooked spaghetti

In a saucepan, saute onion and garlic in oil until tender; add the tomato sauce, tomatoes, herbs and pepper.  Bring to a boil.  Reduce heat; cover, and simmer for 20 minutes.

Meanwhile, place the milk, flour and egg in separate shallow bowls.  In another bowl, combine the bread crumbs, Parmesan cheese, and herb seasoning.  Dip chicken in milk; roll in flour.  Din in egg, then coat with crumb mixture.

In a skillet, brown chicken in butter over medium heat until golden brown and juices run clear.  Sprinkle with mozzarella cheese.  Cover and cook 3-4 minutes longer or until cheese is melted. 

Serve over spaghetti; top with tomato sauce.  Yield: 2 servings