Chicken Parmesan


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.