Easy Cheesy Chicken Parmigiana

• 2 boneless skinless chicken breasts
• 12 lb angel hair pasta, cooked and drained
• 1 (14 ounce) jarragu spaghetti sauce
• 2 teaspoons olive oil
• 23 cup diced onion
• 2 minced garlic cloves
• 13 cup dry white wine
• 2 teaspoons italian seasoning
• 12 cup fresh seasoned breadcrumbs
• 12 cup parmesan cheese, plus
• 1 tablespoon freshly grated parmesan cheese
• 4 slices fresh mozzarella cheese
• 2 eggs

1. Preheat oven to 375F.
2. Place chicken breasts flat in a zip lock freezer bag and pound out to 1/2 inch thick.
3. In a sauce pan, saute onion, garlic and Italian seasoning until soft.
4. Add white wine and saute until wine has evaporated.
5. Add spaghetti sauce and simmer on low.
6. In a pie plate scramble 2 eggs.
7. In another pie plate, mix 1/2 cup parmesan and 1/2 cup breadcrumbs.
8. Dredge chicken in egg and then in breadcrumbs, making sure to fully coat the chicken on both sides.
9. (I went back and did the egg and breadcrumbs a second time because Paul asked for double breaded).
10. Place breast in a foil lined pan and bake 15 minutes.
11. Remove from the oven, top each breast with 1/4 cup of sauce, the remaining parm and 2 slices of mozzarella.
12. Place under the broiler until mozzarella is golden brown.
13. Serve over pasta and sauce.

chicken breasts, hair pasta, olive oil, onion, garlic, white wine, italian seasoning, breadcrumbs, parmesan cheese, parmesan cheese, mozzarella cheese, eggs

Taken from www.food.com/recipe/easy-cheesy-chicken-parmigiana-261018 (may not work)