pound skinless, boneless chicken breast halves
cup dry bread crumbs
tablespoon olive oil
cup Prego® Traditional Italian Sauce OR Prego® Tomato Basil & Garlic Italian Sauce
cup shredded mozzarella cheese
ounce (1/2 of a 1-pound package) spaghetti, cooked and drained
cup grated Parmesan cheese
tablespoon chopped fresh parsley
Dip the chicken into the egg. Coat with the bread crumbs.
Heat the oil in a 10-inch skillet over medium heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and set aside.
Stir the sauce in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Top the chicken with the mozzarella cheese. Cover and cook until the cheese is melted. Serve with the spaghetti. Sprinkle with the Parmesan cheese and parsley.