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.