4 chicken breasts, boneless & skinless
1/3 c. butter
1 egg, slightly beaten
1/2 c. seasoned bread crumbs
1 (15 1/2 oz.) jar spaghetti sauce
2 cloves garlic, crushed
1/2 tsp. thyme
1/2 tsp. oregano
4 slices mozzarella cheese
Grated parmesan cheese
8 oz. spinach egg noodles, spaghetti or linguini, cooked

Rinse chicken in cold water. Pat dry. Pound with meat mallet until 1/4 inch thick. Dip in beaten egg and then in bread crumbs. Saute in butter, 3 minutes per side. Pour spaghetti sauce into pan. Add garlic, thyme and oregano. Bring to a boil, cover and reduce to simmer for 20 minutes. Place a slice of mozzarella cheese atop each piece of chicken 5 minutes before end of cooking time. Sprinkle grated Parmesan cheese on top. Return cover to skillet.

Prepare pasta according to package directions while chicken simmers. Drain pasta. Place on warmed serving platter. Top with chicken pieces and sauce. Serves 4.