from Cooking Light
4 skinned boned chicken breast halves
1 large egg, lightly beaten
1/2 cup Italian-seasoned breadcrumbs
2 tablespoons butter or margarine, melted
1-3/4 cups spaghetti sauce
1/2 cup (2 ounces) shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1/4 cup chopped fresh parsley
Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Dip chicken in egg, and dredge in breadcrumbs.
Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Sprinkle with cheeses and parsley, cover and simmer 5 additional minutes or until cheeses melt.
Yield: 4 Servings
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