Chicken Parmigiana

• 3 c. hot pasta
• 4 to 5 boneless, skinless chicken breasts
• 1/2 c. Italian flavor bread crumbs
• 1/2 c. grated Parmesan cheese
• 1 egg, beaten
• 1/4 c. olive oil
• 32 oz. tomato sauce
• 1 clove garlic, crushed
• 8 oz. Mozzarella
• 1 Tbsp. parsley
• 1 Tbsp. oregano

1. Combine bread crumbs and 1/4 cup Parmesan in shallow bowl. Beat egg in another bowl.
2. Dip chicken in egg, then crumbs.
3. In large skillet, heat olive oil until hot.
4. Saute chicken for 5 minutes on each side until golden brown.
5. Remove to plate. Combine sauce, garlic, oregano and parsley.
6. Pour into a 13 x 9 x 1 3/4-inch baking dish.
7. Arrange chicken over sauce.
8. Cover loosely with foil; bake for 25 minutes.
9. Remove foil and top with Mozzarella.
10. Sprinkle with 1/4 cup Parmesan.
11. Cook, uncovered, for 10 minutes while cooking pasta.
12. Serve chicken and sauce over pasta.

hot pasta, chicken breasts, italian flavor bread crumbs, parmesan cheese, egg, olive oil, tomato sauce, clove garlic, mozzarella, parsley, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=657163 (may not work)