For topping:

• 1 can (6 ounces) tomato paste
• 1/4 cup water
• 1/2 teaspoon each minced onion, minced garlic, dried oregano, dried basil
• 1/4 teaspoon kosher salt
• 6 ounces fresh mozzarella

Preheat oven to 350 degrees. Place butter and olive oil in a 15- by 10- by 1-inch jelly roll pan and place in oven to melt the butter, about three to five minutes.

Place chicken breasts in clean plastic bag and pound to an even one-fourth inch thickness.

In a shallow bowl, mix egg and water thoroughly. In another shallow bowl, mix the flour, bread crumbs and Parmesan cheese. Dip chicken pieces first in egg mixture, then in crumb mixture, coating well. Arrange in prepared jelly roll pan. Bake uncovered 10 minutes.

Combine topping ingredients in a small saucepan; heat through. Turn chicken over and top each breast with 1 tablespoon sauce, a slice of mozzarella and another tablespoon sauce. Bake until juices run clear.

Serves 6.