4 boneless & skinless chicken breasts
1/2 c. dry bread crumbs
1/4 c. grated Parmesan cheese
1 egg, beaten
2 tbsp. butter
1 green bell pepper, sliced
1 (1 lb.) jar spaghetti sauce
4 oz. Mozzarella cheese, thinly sliced

Combine bread crumbs and Parmesan cheese in a shallow bowl. Dip chicken breasts in egg; coat heavily with bread crumb mixture. Melt butter in skillet; brown chicken in butter about 2 to 3 minutes on each side until golden. Put pepper slices on breasts. Pour sauce over all. Cover and simmer on low about 20 minutes or until fork tender. When done, breasts will not be pink when sliced through thickest part. Top each breast with Mozzarella slices. Cover and heat just until cheese melts.