4 boneless & skinless chicken breast halves
2 eggs, beaten
1/2 c. Italian bread crumbs
1/4 c. Progresso olive oil
15 1/2 oz. marinara sauce spaghetti sauce
1/2 c. grated Parmesan cheese
1 c. Mozzarella cheese
1 c. Italian salad dressing

Marinate chicken in salad dressing overnight. Dredge chicken in egg and roll in bread crumbs. Heat olive oil and cook chicken until done. Place chicken in casserole dish, pour marinara/spaghetti sauce over chicken (can store in refrigerator for later).

Preheat oven to 425 degrees. Sprinkle Parmesan and Mozzarella cheeses over top and bake for 25 minutes or until bubbling. Serve over spaghetti with garlic bread.