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Chicken Breasts Alfredo with Cheese Sauce

6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1/2 cup all-purpose flour
3 large eggs, beaten
3 tablespoons water
1/2 cup Romano cheese
1/4 cup chopped flat leaf (Italian) parsley
1/2 teaspoon salt
1 cup fine bread crumbs
3 tablespoons butter or margarine
2 tablespoons vegetable oil
Cheese Sauce (recipe follows)
6 slices mozzarella cheese

Coat chicken in flour.
Mix eggs, water, Romano cheese, parsley, and salt together. Dip chicken in egg mixture; then, into bread crumbs. Heat butter and oil in large skillet. Cook chicken breasts over medium heat until brown, about 15 minutes. Transfer chicken to 11 x 7-inch baking dish. Preheat oven to 425*F (220*C). Make cheese sauce and spoon over chicken. Top each piece with a slice mozzarella cheese. Bake until cheese melts and chicken is tender, about 8 minutes.
Makes 6 servings.

Cheese Sauce

1 cup whipping cream
1/4 cup water
1/4 cup butter or margarine
1/2 cup grated Romano cheese
1/4 cup snipped parsley

Heat cream, water, and butter in a 1-quart saucepan until butter melts. Add cheese; stir over medium heat for 5 minutes. Stir in parsley. Makes about 2 cups.