4 boneless
chicken breasts
Salt and fresh
ground pepper
1 cup Italian
bread crumbs
2 eggs, beaten
3 tablespoons
vegetable oil
2 cups spaghetti
sauce
1 cup shredded
Mozzarella cheese
½
cup grated Parmesan cheese
Rinse chicken breasts under cold running water and pat
dry with paper towels. Pound and flatten
between two layers of plastic wrap.
Lightly salt and pepper to taste. Dip chicken in beaten eggs and dredge in bread
crumbs. Repeat! In a large skillet, heat oil to medium-high. Add chicken, turning and browning for 10 to
15 minutes or until juices run clear.
Add spaghetti sauce and cook for 30 minutes over medium-low heat.
Uncover and sprinkle cheeses over.
Serve with a side of whole wheat spaghetti.
Yield: 4
servings.
Carolyn Gass Hardimon, M. S. Home Economist