6 lg. chicken thighs or breasts (about 1 1/2 lb.), skinned & boned
1/3 c. gold medal all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. milk
1 egg, slightly beaten
1/2 c. dry bread crumbs
2 tbsp. olive or vegetable oil
1 c. shredded mozzarella cheese (4 oz.)
2 1/2 c. spaghetti sauce
1/4 c. grated Parmesan cheese

Pound chicken between waxed paper or plastic wrap to about 1/4 inch thickness. Mix flour, salt and pepper. Coat chicken with flour mixture. Mix milk and egg. Dip chicken into mixture coat with bread crumbs.

Heat oven to 375 degrees. Heat oil in 10 inch skillet over medium heat until hot cook chicken in oil, turning once, until golden brown (add oil to skillet if necessary). Place chicken in ungreased rectangular pan, 13 x 9 x 2 inches. Sprinkle with mozzarella cheese. Pour spaghetti sauce over cheese. Sprinkle with Parmesan cheese. Bake uncovered about 20 minutes or until hot and bubbly.