1 (12 oz.) pkg. egg noodles
1 c. spaghetti sauce
1/4 c. flour
1/4 tsp. pepper
1 egg, slightly beaten
1 tbsp. water
1/2 c. dry seasoned bread crumbs
1/2 tsp. oregano
1/4 c. grated Parmesan cheese
1/2 c. cream
6 boneless skinless chicken breasts, slightly flattened
2 tbsp. oil
6 Mozzarella cheese slices
1/4 c. real butter
2 tbsp. fresh parsley, minced

Mix flour and pepper in a shallow dish. Combine egg and water in a shallow dish. Combine bread crumbs, oregano, and 2 tablespoons Parmesan in a shallow dish.

Dredge chicken in flour mixture to coat both sides. Dip in egg mixture, then crumb mixture, coat evenly.

Cook noodles according to package directions. Meanwhile, heat pasta sauce.

In a skillet, over medium high heat, sauté chicken for 4 to 5 minutes on each side. Reduce heat to medium; place cheese slices on top and cover. Cook 3-5 minutes, or until cheese is melted and chicken is firm to the touch.

Drain noodles. Add butter and cream to pot used to cook the noodles. Heat over medium heat until butter has melted and cream is bubbly. Stir in noodles, remaining Parmesan cheese and parsley.

Transfer noodles to a large serving platter and arrange chicken on top.

Top with spaghetti sauce over chicken or to the side.

Makes 6 servings.