Pantry, Fridge, and Freezer Chicken Parmesan

• 4 boneless breaded chicken breasts
• 2 (8 ounce) cans Hunts tomato sauce, with
• basil
• garlic
• oregano
• 6 ounces angel hair pasta, uncooked
• 1 cup of shredded mozzarella cheese, divided
• 18 cup canola oil, for frying chicken

1. Cook pasta as directed on package drain and keep pasta warm.
2. While water is boiling for pasta.
3. Heat oil in skillet large enough to fry all chicken at one time.
4. Add chicken and cook until browned on both sides, drain if needed.
5. Add tomato sauce to chicken, making sure that a little sauce is covering each piece.
6. Cover and turn heat down to simmer for about 10 minutes or until sauce is warmed through.
7. Remove lid and place 1/4 cup of cheese on each chicken breast, cover with lid until cheese is slightly melted.
8. Divide pasta onto 4 plates and place a little sauce on each serving, then place a chicken pattie on each.
9. Serve and enjoy!

chicken breasts, tomato sauce, basil, garlic, oregano, hair pasta, mozzarella cheese, canola oil

Taken from www.food.com/recipe/pantry-fridge-and-freezer-chicken-parmesan-196372 (may not work)