1 cup spaghetti sauce
4 boneless skinless chicken breast halves
3 tablespoons Italian bread crumbs
1 tablespoon grated parmesan cheese
1 tablespoon butter, melted
1/4 cup reduced fat shredded Italian cheese blend (or mozzarella cheese)
2 tablespoons chopped fresh parsley
Heat spaghetti sauce in a small saucepan over low heat until thoroughly heated. Cover to keep warm.
Meanwhile, use a meat mallet or rolling pin to flatten chicken breasts to 1/4-inch thick. In a shallow bowl, combine bread crmbs, parmesan cheese and butter. Mix well. Add chicken breasts; turn to coat.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until juices run clear, turning once.
To serve, place cooked chicken on serving platter and sprinkle with shredded cheese. Pour warm spaghetti sauce over chicken and sprinkle with parsley.
4 boneless skinless chicken breast halves
3 tablespoons Italian bread crumbs
1 tablespoon grated parmesan cheese
1 tablespoon butter, melted
1/4 cup reduced fat shredded Italian cheese blend (or mozzarella cheese)
2 tablespoons chopped fresh parsley
Heat spaghetti sauce in a small saucepan over low heat until thoroughly heated. Cover to keep warm.
Meanwhile, use a meat mallet or rolling pin to flatten chicken breasts to 1/4-inch thick. In a shallow bowl, combine bread crmbs, parmesan cheese and butter. Mix well. Add chicken breasts; turn to coat.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until juices run clear, turning once.
To serve, place cooked chicken on serving platter and sprinkle with shredded cheese. Pour warm spaghetti sauce over chicken and sprinkle with parsley.
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