Baked Italian Chicken

6 boneless skinless chicken breast halves
1/2 c. flour
2 eggs, beaten
1 Tbsp. cooking oil
3/4 c. dry bread crumbs
1/2 c. grated Parmesan cheese, divided

Sauce:
2 Tbsp. butter or margarine
2 Tbsp. flour
1-1/4 c. milk
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. pepper
1 can (8 oz) tomato sauce
1 c. (4 oz.) shredded mozzarella cheese

Pound chicken breasts. Coat with flour, dip into eggs. Combine crumbs and 1/4 c. Parmesan cheese; pat onto both sides of chicken. Brush oil onto a foil-lined 13x9 inch baking pan; place chicken in pan. Bake, uncovered, at 400 degrees for 20 minutes. Meanwhile, for sauce, melt butter in a saucepan; stir in flour until smooth. Whisk in milk; bring to a boil. Cook and stir for 2 minutes. Add seasonings. Pour over chicken. Drizzle with tomato sauce; sprinkle with mozzarella and remaining Parmesan. Bake 15 minutes longer or until the cheese is lightly browned.