Chicken Parmesan

• 1 (12 ounce) pkg. spaghetti, uncooked
• 4 skinned and boned chicken breast halves
• 1 large egg, lightly beaten
• 1/2 cup Italian-seasoned breadcrumbs
• 3 Tbsp. butter or margarine, melted
• 1 (14 ounce) jar spaghetti sauce
• 1/2 cup (2 ounces) shredded mozzarella cheese
• Parmesan cheese for sprinkling (1 tbsp)
• 1/4 cup chopped fresh parsley or basil sprigs

1. Cook pasta according to package directions.
2. Drain and keep warm.
3. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to about 1/4-inch thickness, using meat mallet or rolling pin.
4. Dip chicken in egg, and coat with breadcrumbs. Melt butter in large skillet over medium heat.
5. Add chicken, cook 8 minutes on each side or until chicken is fork-tender and no pink remains.
6. Remove chicken, and drain it on paper towles;
7. keep warm.

chicken, egg, italianseasoned breadcrumbs, butter, spaghetti sauce, mozzarella cheese, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=39084 (may not work)