Basil Chicken Parmigiana

• 8 ounces uncooked rotini pasta
• 24 ounces chicken breasts
• 23 cup Italian breadcrumbs
• 12 cup parmesan cheese, divided
• 12 cup egg substitute
• 1 tablespoon olive oil
• 26 ounces pasta sauce
• 14 cup sliced fresh basil
• 1 cup shredded lowfat mozzarella cheese
• 2 tablespoons minced fresh Italian parsley

1. Prepare pasta according to package directions.
2. Cut each chicken breast into 2 pieces.
3. Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness.
4. Combine breadcrumbs and 1/4 cup parmesan.
5. Dip chicken in egg substitute, and dredge in breadcrumb mixture.
6. Brown chicken in batches, in hot oil in a large skillet, 1 to 2 minutes on each side.
7. Remove chicken from skillet.
8. Stir together pasta sauce and basil; spoon half of sauce into baking dish.
9. Arrange chicken in an even layer over sauce; pour remaining sauce over chicken.
10. Sprinkle evenly with mozzarella cheese and remaining 1/4 cup parmesan.
11. Bake at 350 for 20 minutes or until mozzarella cheese is lightly browned and sauce is bubbly around edges.
12. Remove from oven and sprinkle with parsley.
13. Serve chicken over hot cooked pasta.

rotini pasta, chicken breasts, italian breadcrumbs, parmesan cheese, egg substitute, olive oil, pasta sauce, fresh basil, mozzarella cheese, fresh italian parsley

Taken from www.food.com/recipe/basil-chicken-parmigiana-209893 (may not work)