Preparation:
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
In medium bowl, combine bread crumbs, Parmesan cheese and parsley; mix well. Dip chicken in beaten egg; coat with bread crumb mixture.
In large nonstick skillet, heat oil over medium-high heat until hot. Add chicken; cook 8 to 10 minutes or until chicken is fork-tender and juices run clear; turning once.
Meanwhile, heat spaghetti sauce. Sprinkle chicken with mozzarella cheese; cover skillet to melt cheese. Serve sauce with chicken.
TIP: Pound the chicken breasts and coat them with the crumb mixture a couple of hours in advance. Cover and refrigerate them until you're ready to coo |
