1/4 c. fine dry bread crumbs
1/2 c. grated Parmesan cheese
2 2 whole boneless, skinless chicken breasts, halved (1 1/4 lbs.)
All-purpose flour
2 tbsp. oil
1/4 tsp. hot pepper sauce
4 oz. mozzarella, shredded
1 egg, beaten
1 (15 1/2 oz.) jar marinara sauce
3/4 lb. or 2 c. sliced zucchini
Cooked pasta

1. Mix bread crumbs and 1/4 cup of Parmesan cheese.

2. Coat chicken pieces with flour. Dip into egg, then coat both sides with crumb-cheese mixture.

3. Heat oil in 10" skillet with cover. Add chicken. Brown on both sides over medium heat.

4. Mix marinara sauce, parsley and hot pepper sauce. Spoon half over chicken.

5. Arrange zucchini slices over chicken. Sprinkle with mozzarella cheese, top with remaining sauce.

6. Cover and bring to boil, reduce heat and simmer 25 minutes or until chicken is tender. Serve with pasta. Sprinkle with Parmesan cheese.