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4 chicken breast halves, skinned, boned
1 egg
1/2 c. grated Parmesan cheese
1/3 c. dried bread crumbs, seasoned
1/2 tsp. oregano
1/2 tsp. paprika
1 lg. onion, coarsely chopped
1 clove garlic, minced
1 (15 oz.) can tomatoes
1/2 c. olives, pitted, ripe, sliced
1/3 c. basil leaves, packed, cut into strips
1/2 tsp. salt
3 tbsp. butter

Cut each chicken breast half crosswise in half. Pound cutlets to 1/4 inch thickness. In pie plate, heat 2 tablespoons butter on high 45 seconds, or until melted. Cool slightly; beat in egg. On waxed paper, mix Parmesan cheese, bread crumbs, oregano and paprika. Dip cutlets in butter mixture, then coat with crumbs. In 9x13 inch baking dish, cook cutlets, covered with waxed paper, on high 6 to 8 minutes, rearranging halfway through cooking. Let stand 5 minutes. Meanwhile, in 1 1/2 quart bowl, cook onion, garlic and 1 tablespoon butter on high 4 minutes, stirring once. Add tomatoes with 1/2 cup tomato liquid, olives, basil and salt. Cook on high 2 to 3 minutes until heated through, stirring to break up tomatoes. Serve with cutlets. Makes 4 main dish servings, about 340 calories per serving. Serve with freshly ground pepper, if you like.