Chicken Parmigiana

This one was really good!! It was pretty easy but looks fancy.

¾ C. plain breadcrumbs
¾ C. grated parmesan cheese
4 chicken breasts
Salt and pepper
1 large egg lightly beaten
2 C. jarred spaghetti sauce
¼ C. olive oil
6 oz. FRESH mozzarella cheese – sliced

Heat broiler. Combine breadcrumbs and parmesan in a shallow bowl. Pound chicken breasts with a mallet between to sheets of saran wrap until about ½ inch thick. Season both sides of chicken with salt and pepper. Dip chicken into beaten egg mixture then dredge in breadcrumb mixture – turn to coat both sides.

Heat 2 Tbs. oil in a large nonstick skillet over medium heat. Place chicken in skillet and cook on both side until cooked all the way through. It should be a golden brown color, kind of fried.

Spread tomato sauce on the bottom of a 9x13 casserole dish. Transfer chicken to casserole dish and place on top of spaghetti sauce. Top with slice of fresh mozzarella. Broil about 4 inches from the heat until cheese is bubbly and slightly browned. Serve over pasta.