Chicken Parmigiana

• 8 oz uncooked spaghetti
• 1/2 c bread crumbs or crackers
• 2 Tbsp grated Parmesan cheese
• 1 tsp basil of thyme leaves
• 1 Tbsp butter, melted
• 1 egg
• 4 boneless skinless chicken breasts
• 2 Tbsp olive oil
• 1 - 14 oz jar marinara sauce
• 1/2 c water
• 1/4 shredded mozzarella cheese

1. Cook spaghetti noodles as directed.
2. In small bowl, combine bread crumbs, Parmesan cheese, basil and butter.
3. In another small bowl, beat egg with fork.
4. Dip chicken in egg, then into bread crumb mixture, coating evenly.
5. Heat oil in large skillet over medium heat until hot.
6. Add coated chicken.
7. Cook 5-7 minutes or until golden brown, turning once.
8. Add marinara sauce and water to skillet.
9. Bring to a boil over medium heat.
10. Reduce heat to low. Cook 12-15 minutes or until chicken is no longer pink.
11. Sprinkle each piece of chicken with 1 Tbsp. mozzarella cheese.
12. Cover, cook 2-3 minutes or until cheese is melted.

spaghetti, bread crumbs, parmesan cheese, basil, butter, egg, chicken breasts, olive oil, marinara sauce, water, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38649 (may not work)