This restaurant favorite is so easy to make at home, especially when you follow this fail-safe recipe that gets dinner on the table in less than 45 minutes.
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 1 egg or 2 egg whites, beaten
- 1/2 cup dry bread crumbs
- 2 tablespoons olive oil or vegetable oil
- 2 cups Prego® Traditional Italian Sauce or Prego® Tomato Basil & Garlic Italian Sauce
- 1/2 cup shredded mouncezarella cheese (about 2 ounces)
- 1/2 of a 1-pound package spaghetti, cooked and drained (about 4 cups)
- Grated Parmesan cheese
- 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.
Recipe reprinted by permission of Campbellskitchen.com. All rights reserved.
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