Tomato Chicken Parmesan

2 eggs, beaten
1 cup grated parmesan cheese
7 oz seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 Tbsp vegetable oil
12 oz pasta sauce
6 slices monterey jack cheese

Preheat oven to 375 degrees F.
Pour beaten eggs into shallow dish. In a seperate dish mix together the grated parmesan cheese and bread crumbs. Dip chicken into egg, then bread crumb mixture to coat thoroughly.
In large skillet, heat oil over medium-high heat. Add coated chicken and saute each side until chicken is cooked and juices run clear.
Pour pasta sauce into a lightly greased 9x13 baking dish. Add chicken, then place a cheese slice over each breast. Bake for 20 minutes or until cheese is completely melted.

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Personal note: I did not have pasta sauce on hand, as we make our own. So I used one can of diced tomatoes, one small can of tomato paste, some garlic powder, parsley flakes, oregano, and salt and pepper. I blended it all really well in the food processor.
I also used a "fiesta blend" finely shredded cheese on top because I did not have the monterey jack slices.
Oh! And my bread crumbs were "italian flavor". Oh! And I used cheap boneless chicken thighs also. LOL!
The dish was delicious!!