3 whole chicken breasts (1 lb. each)
1/2 c. fine dry seasoned bread crumbs
1/2 c. grated Parmesan cheese
1 lg. egg, beaten
About 1/4 c. olive oil
1 jar (16 oz.) spaghetti sauce
1 lg. clove garlic, crushed
1 tsp. dried oregano leaves, crushed
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. In shallow bowl, combine bread crumbs with 1/4 cup Parmesan; place egg in another shallow bowl. Dip chicken pieces first into 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 once, 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 9 x 1 3/4 inch baking dish. Arrange chicken pieces over sauce mixture. Cover loosely with sheet of aluminum foil; bake 40 minutes. Remove foil; top each piece of chicken with a slice of mozzarella. Sprinkle with remaining Parmesan. Bake 10 minutes longer, or until mozzarella is lightly browned and sauce is bubbly. Toss pasta with 1 tablespoon salad oil and the parsley. Serve with chicken. Makes 6 servings.