4 boneless, skinless chicken breasts
1 tbsp. olive oil
1 cup all-purpose flour
2 eggs, beaten
1/2 (8 oz.) box Panko style bread crumbs
1 cup shredded Mozzarella cheese
1 (24 oz.) jar spaghetti sauce (your favorite)
1 (16 oz.) pkg. spaghetti noodles
6 cups water
grated Parmesan cheese, for sprinkling (optional)

Preheat oven to 400°F.

Heat oil in an oven-safe skillet on medium heat.

Place flour, egg wash and bread crumbs on three separate plates. Coat chicken with flour; then dip in egg and top with bread crumbs.

Place in hot skillet and cook 3 to 4 minutes on each side or until bread crumbs are golden brown.

Spray bottom of a cooking pan with non-stick cooking spray (Pam) and place chicken in oven, covered, for 20 minutes or until cooked through.

Meanwhile, bring water to a boil in a pot and cook spaghetti noodles until tender; drain (do not rinse).

Heat spaghetti sauce on medium-low heat.

Remove chicken from oven, cover with Mozzarella cheese, and return uncovered for 5 minutes or until cheese is melted.

Place noodles on a plate, top with chicken, and cover with sauce. Finish with a sprinkling of Parmesan cheese, if desired.

Serves 4.

Submitted by: Sara Crane