Chicken Parmesan Pasta

• 4 lb. boneless skinless chicken breast
• 2 egg whites, slightly beaten
• 1 c. Italian seasoned dry breadcrumbs
• 3 c. spaghetti sauce, divided
• 1 1/2 c. shredded Mozzarella cheese
• 1/4 c. grated Parmesan cheese
• 1 tsp. dried oregano leaves
• 6 oz. spaghetti, cooked and drained

1. Preheat oven to 400u0b0.
2. Dip chicken in egg whites, then in breadcrumbs, turning to evenly coat both sides of chicken.
3. Place in greased 13 x 9-inch baking pan.
4. Bake at 400u0b0 for 20 to 25 minutes or until chicken is cooked through.
5. Top with 2 cups of the spaghetti sauce and cheeses.
6. Sprinkle with oregano.
7. Bake an additional 5 minutes or until Mozzarella cheese is melted.
8. Serve over hot pasta, tossed with remaining 1 cup spaghetti sauce, heated.

boneless skinless chicken breast, egg whites, italian seasoned dry breadcrumbs, spaghetti sauce, mozzarella cheese, parmesan cheese, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67642 (may not work)