Chicken Breasts Parmesan

Ingredients

• 0.3 cup bread crumbs dry
• 1  eggs 
• 1 tsp penzey's southwest seasoning dried italian
• 0.5 lb pasta uncooked
• 0.3 cup low-moisture part-skim mozzarella cheese shredded kraft
• 1.8 cups classico marinara with plum tomatoes & olive oil pasta sauce
• 0.3 cup olive oil 
• 0.5 cup parmesan cheese shredded kraft
• 1 lb chicken breasts boneless skinless

Equipment

• frying pan

Directions

1. Heat pasta sauce, and cook pasta as directed on package omitting salt.
2. Meanwhile, beat egg lightly in shallow dish.
3. Mix next 3 ingredients in separate shallow dish. Dip chicken in egg, then in cheese mixture, turning to evenly coat both sides of each breast.
4. Heat oil in large nonstick skillet on medium-high heat.
5. Add chicken; cook 6 min. on each side or until done (165F). Top with mozzarella; cover. Cook on low heat 3 min. or until mozzarella is melted.
6. Drain pasta; place on platter. Top with sauce and chicken.