Baked Chicken Parmesan

• 1/3 cup seasoned fine dry bread crumbs
• 1/4 cup (1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
• 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
• 2 large eggs, beaten
• 2 teaspoons extra virgin olive oil
• 1/2 cup (2 ounces) shredded reduced-fat mozzarella cheese
• 1 package (9 ounces) BUITONI Refrigerated Linguine
• 2 containers (15 ounces each) BUITONI Refrigerated Marinara Sauce
• 0 Fresh basil sprigs (optional)
• PREHEAT oven to 375u0b0 F. Lightly grease 8-inch-square (2-quart) baking dish.
• COMBINE bread crumbs and Parmesan cheese in shallow dish. Dip chicken in eggs, then cover with bread crumb mixture. Arrange chicken in prepared baking dish. Drizzle with oil.
• BAKE for 25 to 30 minutes or until chicken is tender and no longer pink in center. Sprinkle with mozzarella cheese. Bake for an additional 2 minutes or until cheese is melted.
• PREPARE pasta according to package directions; warm sauce according to package directions. Toss pasta with sauce; divide among plates. Top with chicken. Garnish with basil.

1. The cheesy crumb coating crisps nicely during baking.
2. Estimated Times
3. Preparation Time: 10 mins
4. Cooking Time: 30 mins

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Taken from www.epicurious.com/recipes/member/views/baked-chicken-parmesan-50009588 (may not work)