#2102 - Spaghetti Chicken Parmesan

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt and pepper
1 beaten egg
1/2 cup dry Italian bread crumbs
2 TBSP olive oil
2 cups of your favorite spaghetti sauce
1/2 cup shredded mozzarella cheese
4 cups hot cooked/drained spaghetti (cooked/drained according to box directions)
Parmesan cheese for sprinkling

Salt and pepper both sides of the chicken breasts. Dip each chicken breast in the beaten egg, then dip them in the bread crumbs to coat both sides. Put the olive oil in a skillet over medium heat--add chicken pieces to the skillet. Cook/brown chicken pieces until browned on both sides, then set aside. In a separate skillet add spaghetti sauce--turn heat to medium low and cook/stir until sauce is hot. Add chicken pieces to the sauce. Cover and cook for 5 minutes or until chicken is no longer pink. Remove lid, add cheese to chicken and cook until cheese melts. Place spaghetti on four plates, add a chicken piece and sauce on top of the spaghetti on each plate. Sprinkle with Parmesan cheese if desired.