4 boneless, skinless chicken breasts
1 egg, slightly beaten
1/2 c. Italian bread crumbs
2 tbsp. butter
1 (30 oz.) jar Prego or Ragu sauce, any flavor
1/2 c. shredded Mozzarella cheese
2 tbsp. grated Parmesan cheese
1/4 c. chopped fresh parsley

Using palm of hand, flatten chicken to even thickness of about 1/2 inch thick. Dip chicken into egg, then into bread crumbs to coat both sides. Brown in melted butter over medium heat. Pour over Prego/Ragu sauce. Reduce heat and cover. Simmer 10-12 minutes. Sprinkle with cheeses on top and then parsley. Keep covered and simmer 5 or so more minutes until cheese melts. Serve over cooked and drained vermicelli.