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4 boneless skinless chicken breast halves (about 1 1/4 pound)
1/3 cup Italian-style dry bread crumbs
1/3 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons olive or vegetable oil
2 cups spaghetti sauce
1/2 cup shredded mozzarella cheese (2 ounces)


Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Mix bread crumbs and Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.

Heat oil in 12-inch skillet over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Pour spaghetti sauce around chicken in saucepan; heat until hot. Sprinkle mozzarella cheese over chicken.

Betty's Tip
Is company coming? Serve the chicken over steaming-hot spaghetti and top with spaghetti sauce and cheese.


From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.