Chicken Parmesan

• 1 or 2 egg whites, beaten
• about 1 lb. skinless, boneless chicken breast
• 1/2 c. Italian seasoned dry bread crumbs
• 2 c. traditional spaghetti sauce
• 2 oz. shredded Mozzarella cheese
• 1 Tbsp. grated Parmesan cheese
• 1 Tbsp. snipped fresh parsley or 1 tsp. dried parsley flakes
• 4 c. hot cooked spaghetti

1. Dip chicken into egg whites.
2. On waxed paper, coat chicken with crumbs.
3. In 10-inch skillet over medium heat in hot margarine, cook chicken 10 minutes or until browned on both sides.
4. Remove; set aside.
5. In same skillet, heat spaghetti sauce to boiling.
6. Add chicken.
7. Reduce heat to low.
8. Cover; cook 5 minutes or until chicken is no longer pink.
9. Sprinkle with cheese and parsley. Cover; cook until cheese is melted.
10. Serve with spaghetti.

egg whites, skinless, italian seasoned dry bread crumbs, sauce, mozzarella cheese, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=891863 (may not work)