Oven-Baked Chicken Parmigiana

4 (about 1 ¼ pounds) boneless, skinless chicken breast halves
1 egg, slightly beaten
¾ cup Italian-seasoned dry bread crumbs

1 jar (26 – 28 ounce) pasta sauce, such as Ragu™ Old World Style
OR, (much better)
a similar volume of Grandma’s Marinara Sauce

1 cup (about 4 ounces) shredded mozzarella cheese

Cooked spaghetti

Preheat oven to 400°. Dip each chicken breast in beaten egg and bread it in the Italian-style crumbs, coating well.

In 13" x 9" glass baking dish, arrange chicken. Bake 20 min., uncovered.

Pour sauce over chicken. Bake approximately 10 min. or until chicken is no longer pink, (with an internal temperature of 165°F., Just to be on the safe side).

Top cooked chicken and sauce with the shredded mozzarella cheese, returning to the oven to melt the cheese.


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