Recipe

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• 4 boneless skinless chicken breast halves
• 1 large egg, lightly beaten
• 1/2 cup italian seasoned breadcrumbs
• 2 tbsp butter or 2 tbsp margarine, melted
• 1 3/4 cups spaghetti sauce
• 1/2 cup shredded mozzarella cheese (2 oz)
• 1 tbsp grated parmesan cheese
• 1/4 cup chopped fresh parsley

• 1 Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
• 2 Dip chicken in egg, and dredge in breadcrumbs.
• 3 Cook chicken in butter in a large skillet over medium-high heat until browned on both sides.
• 4 Spoon spaghetti sauce over chicken; bring to a boil.
• 5 Cover, reduce heat, and simmer 10 minutes.
• 6 Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.