Chicken Parmesan Take 2

I revised my chicken parmesan recipe because C had a reaction the the "flax egg" coating that I tried to substitute for egg in the breading. Apparently it is now nuts, eggs, sunflower seeds, sesame seeds and flax seeds. (and possibly coconut?) The list seems to be expanding. His reaction was just a rash though so nothing big, but we will be staying away from all things flax from now on. Here's the new recipe. It's definitely worth trying!

Chicken Parmesan

4 Chicken breasts

1 cup bread crumbs

3 parts olive oil to 1 part red wine vinegar

1/4 t. basil

1/4 t. oregano

1/4 t. garlic powder

salt and pepper

1 cup flour

1 cup tomato sauce

¼ cup parmesan cheese

4 slices mozzarella cheese

Preheat oven to 350. Set up 3 medium-sized bowls on countertop. In first bowl, place 1 cup flour. In second bowl, mix 3 parts olive oil to 1 part red wine vinegar. Stir in your spices and salt and pepper. In third bowl, place 1 cup breadcrumbs. Bread your chicken by first coating with flour, then with the olive oil mix and lastly with the breadcrumbs. Brown the chicken for a few minutes on both sides in a pan with 2 T. olive oil over medium heat. In a 9 x 13 inch baking dish, place 1 cup tomato sauce and sprinkle parmesan cheese over the sauce. Place the 4 chicken breasts on top of sauce and top each one with a slice of mozzarella cheese. Cover with foil and bake at 350 for 30 minutes.