Chicken Parmesean
| 6 skinned & boned chicken breast | 1 large egg, lightly beaten |
| halves | 1/4 cup water |
| 1/2 cup Italian-style breadcrumbs | 1/2 cup grated parmesean cheese |
| 3 tablespoons butter or margarine | 1 (30 ounce) jar spaghetti sauce |
| Hot cooked egg noodles | 4 ounces shredded mozzarella cheese |
| 2 teaspoons grated parmesean cheese |
Place
Place each chicken breast half between two sheeets of heavy-duty plastic wrap, and flatten each to 1/4-inch thickness, using a meat mallet.
Combine
Combine egg and water in a bowl. Combine breadcrumbs and parmesean cheese in a separate bowl. Dip chicken in egg mixture; dredge in breadcrumb mixture.
Melt
Melt butter in a large skillet over medium heat; add half of chicken and cook, turning once, until browned. Repeat.
Return
Return chicken to skillet; add spaghetti sauce. Cover and simmer 10 minutes. Place noodles on platter. Spoon chicken and sauce over noodles; sprinkle with mozzarella and parmesean cheeses. Cover and let stand until cheese melts. yield: 6 servings.
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