CHICKEN PARMESAN

By curly

Ingredients

• 1 egg or 2 egg whites
• 4 skinless, boneless chicken breast halves (about 1 pound)
• 1/2 cup Italian-seasoned dry bread crumbs
• 2 Tbsps butter
• 2 cups prego Traditional Spaghetti Sauce
• 1/2 cup shredded mozzarella cheese (2 ounces)
• 1 Tbsp grated Parmesan cheese
• 1 Tbsp chopped fresh parsley or 1 tsp dried parsley flakes, optional
• 4 cups hot cooked spaghetti (about 8 ounces dry)

Preparation

Step 1

In a shallow dish, beat egg. Dip chicken into egg. On waxed paper, coat chicken with bread crumbs.

In a 10-inch skillet over medium heat, in hot butter, cook chicken 10 minutes or until browned on both sides. Remove; set aside.

In same skillet, heat spaghetti sauce to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally.

Sprinkle with mozzarella cheese, Parmesan cheese and parsley. Cover; cook until cheese is melted.

Serve with spaghetti and Italian bread. If desired, garnish with fresh herbs.