Quick Mozzarella Chicken

Ingredients

• 0.3 cup egg substitute 
• 2 tablespoons parsley fresh chopped
• 0.5 cup italian-seasoned breadcrumbs 
• 1 tablespoon olive oil 
• 3 tablespoons parmesan cheese grated
• 3 ounce part-skim mozzarella cheese 
• 2.5 cups herb pasta sauce fat-free italian (such as Muir Glen)
• 16 ounce skinned 
• 4 ounces pasta like spaghetti uncooked

Equipment

• frying pan
• sauce pan
• oven

Directions

1. Preheat oven to 42
2. Cook pasta according to package directions, omitting salt and fat.
3. Drain well.
4. While the pasta is cooking, prepare the chicken.
5. Place the breadcrumbs and Parmesan cheese in a shallow dish. Dip chicken in egg substitute, and dredge in breadcrumb mixture.
6. Heat the olive oil in a 9-inch cast-iron skillet over medium-high heat.
7. Add the chicken to the pan, and cook for 2 minutes on each side. Top the chicken with mozzarella slices, and place the pan in oven.
8. Bake at 425 for 14 minutes or until chicken is done.
9. While the chicken is cooking, heat the pasta sauce in a medium saucepan over medium-low heat.
10. Place 1/2 cup pasta on each of 4 plates; top each serving with a chicken breast half and 2/3 cup sauce.
11. Sprinkle with parsley.