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Ingredients:

• 4 (4-ounce) skinned, boned chicken breast halves
• 1 large egg, lightly beaten
• 1/2 cup Italian-seasoned breadcrumbs
• 1 1/2 teaspoons butter or stick margarine, melted
• Cooking spray
• 1 3/4 cups pasta sauce of your choice
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 1 tablespoon grated Parmesan cheese
• 1/4 cup chopped fresh parsley (or 1 tablespoon dried)
• 3 cups hot cooked spaghetti (about 6 ounces uncooked pasta), cooked without salt or fat

Directions:

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.   Dip chicken in egg, and dredge in breadcrumbs.

Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.  Add chicken; cook 4 minutes on each side or until browned.  Spoon pasta sauce over chicken; cover, reduce heat, and simmer 10 minutes.  Sprinkle with cheeses and parsley; cover and simmer an additional 5 minutes or until cheeses melt.  Spoon 3/4 cup pasta onto each of 4 plates; top each with a chicken breast half.  Divide sauce evenly over each serving.