Quick Mozzarella Chicken

• 4 ounces uncooked spaghetti
• 1/2 cup Italian-seasoned breadcrumbs
• 3 tablespoons grated Parmesan cheese
• 4 (4-ounce) skinned, boned chicken breast halves
• 1/4 cup egg substitute
• 1 tablespoon olive oil
• 4 (3/4-ounce) slices part-skim mozzarella cheese
• 2 1/2 cups fat-free Italian herb pasta sauce (such as Muir Glen)
• 2 tablespoons chopped fresh parsley

1. Preheat oven to 425u0b0.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. While the pasta is cooking, prepare the chicken. Place the breadcrumbs and Parmesan cheese in a shallow dish. Dip chicken in egg substitute, and dredge in breadcrumb mixture.
4. Heat the olive oil in a 9-inch cast-iron skillet over medium-high heat. Add the chicken to the pan, and cook for 2 minutes on each side. Top the chicken with mozzarella slices, and place the pan in oven. Bake at 425u0b0 for 14 minutes or until chicken is done.
5. While the chicken is cooking, heat the pasta sauce in a medium saucepan over medium-low heat.
6. Place 1/2 cup pasta on each of 4 plates; top each serving with a chicken breast half and 2/3 cup sauce. Sprinkle with parsley.

spaghetti, italianseasoned breadcrumbs, parmesan cheese, egg substitute, olive oil, mozzarella cheese, italian herb pasta sauce, parsley

Taken from www.myrecipes.com/recipe/quick-mozzarella-chicken (may not work)