3 whole chicken breasts
1/2 c. fine, dry seasoned bread crumbs
1/2 c. grated Parmesan cheese
1 lg. egg, beaten
1/4 c. olive oil
1 jar (1 oz.) spaghetti sauce
1 lg. clove garlic, crushed
1 tsp. oregano
1 pkg. (8 oz.) mozzarella cheese, cut in 6 slices
3 c. hot cooked pasta
2 tbsp. minced parsley

1. Preheat oven to 350 degrees. Remove skin from each chicken breast; cut each breast in half (I pound the chicken). In shallow bowl, combine bread crumbs with 1/4 cup Parmesan; place egg in another shallow bowl. Dip chicken piece first in egg and then into crumb mixture until coated.

2. In large skillet, heat oil over medium high heat until hot. Add half the coated chicken pieces; saute 5 minutes on each side, turning one until golden brown. Remove to plate. Repeat with remaining chicken, adding oil if needed.

3. In small bowl, combine spaghetti sauce with garlic and oregano until mixed. Pour into 13 x 1 3/4 inch baking dish. Arrange chicken pieces on top over sauce mixture. Cover loosely with a sheet of aluminum foil. Bake 40 minutes. Remove foil. Top each piece of chicken with a slice of mozzarella cheese. Sprinkle with remaining Parmesan cheese. Bake 10 minutes longer or until cheese is lightly browned and sauce bubbly. Toss pasta with 1 tablespoon salad oil and parsley. Serve with chicken. Makes 6 servings.