| | Directions | | Prepare pasta according to package directions; drain and keep warm. Place each chicken piece between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine 2/3 cup breadcrumbs and 1/4 cup Parmesan cheese. Dip chicken in beaten egg, and dredge in breadcrumb mixture. Brown chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat, 1 to 2 minutes on each side; remove chicken from skillet. Stir together pasta sauce and basil; spoon half of sauce into an 11- x 7- inch baking dish. Arrange chicken in an even layer over sauce; pour remaining sauce over chicken. Sprinkle evenly with mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake at 350° for 20 minutes or until mozzarella cheese is lightly browned and sauce is bubbly around edges. Remove from oven, and sprinkle with 2 tablespoons parsley. Serve chicken over hot cooked pasta. |
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| Ingredients | | - |  | 8 ounces uncooked spaghetti or linguine noodles |
| - | | 4 skinned and boned chicken breasts |
| - | | 2/3 cup Italian-seasoned breadcrumbs |
| - | | 1/2 cup grated Parmesan cheese, divided |
| - | | 2 Eggs, beaten |
| - | | 1 tablespoon olive oil |
| - | | 1 jar your favorite pasta sauce |
| - | | 1/4 cup sliced fresh basil |
| - | | 4 slices fresh mozzarella cheese |
| - | | 2 tablespoons minced fresh Italian parsley |
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