Start by slicing the chicken breasts horizontally.

Then, pound the chicken to an approximate thickness of 1/8″. Set aside.

Next, set up a dredging station with beaten eggs in one bowl, flour and oregano in another bowl and bread crumbs and cornmeal in a third bowl.

First, dredge the chicken in the flour mixture shaking off the excess.

Next, drop the chicken into the egg wash and let the excess drop off.

Finish by dropping the chicken into the bread crumbs. Pat the crumbs into the breasts. Again, shake off any excess.

Heat the oil in a skillet. Use enough oil to completely cover the bottom of the pan. Drop the chicken slowly into the hot skillet. Cook 2 – 3 minutes per side.

Remove from the skillet and place on a baking rack.

Place in a 275 degree oven and cook for 10 minutes.

Add a piece of the cheese and cook until melted - 1 - 2 minutes

In a sauce pan, add the crushed tomatoes, oregano, garlic and onion powder and cook until warm. Cook enough to have the extra liquid burn off.

Top the chicken, melted cheese with the tomato sauce.

Serve and enjoy!