Chicken Parmigiana

4 boneless skinless chicken breast halves
1 eggs, beaten
1/4 cup milk
1 clove of garlic, minced
1 c. Italian bread crumbs (bread crumbs + Italian seasoning)

Preheat oven to 375 degrees. Cut chicken breast in half (they cook better that way). Combine egg, milk, and garlic in a bowl. Dip chicken into egg & milk mixture and then cover with bread crumbs, coating thoroughly. (I like to put the bread crumbs in a gallon size ziplock and shake the chicken in it for quick and easy coating.) Shake off extra lightly and place onto a foiled and greased baking sheet. Cover with foil and bake for 30 minutes. You can prepare these up to 12 hours ahead of time and store in the fridge before baking if needed. Serve with some marinara sauce and pasta. Top with mozzarella cheese if desired.