For inexpensive Italian bread crumbs, place 3 slices of bread on a baking sheet. Bake at 300 F until toasted. Cool; crush between 2 pieces of waxed paper with a rolling pin. Sprinkle with basil and oregano.
6 chicken breasts
1/2 cup all-purpose flour
1 cup Italian bread crumbs
1/2 cup butter or margarine
1 cup marinara sauce
1 cup half-and-half
1/2 cup mozzarella cheese
1/2 cup Swiss cheese
1/4 cup Parmesan cheese, grated
Preheat oven to 350°F. Roll each chicken breast in flour; dip in beaten egg. Roll in bread crumbs to coat well.
Heat butter in large skillet over medium-high heat; add chicken pieces. Cook until browned on all sides, about 10 minutes.
Mix marinara sauce and half-and-half in a small bowl, reserving 2 tablespoons. Pour into baking dish. Arrange chicken in prepared dish.
Mix mozzarella, Swiss and Parmesan cheeses in a small bowl. Sprinkle over chicken. Top with reserved sauce. Bake, loosely covered, until cooked through, about 30 minutes.
Pound chicken breasts to 14-inch thickness, then thinly slice. The chicken will brown more quickly instep 2 and baking time will be reduced to about 20 minutes in step 4.