8 ounces uncooked spaghetti
4 skinned and boned chicken breast halves (I used 2 and cut three slices from each, lengthwise)
1/2 c Italian-seasoned breadcrumbs (I used my Costco Foccacia crouton crumbs)
1/4 c grated Parmesan cheese
1/3 c all-purpose flour
1 egg, slightly beaten
1 T olive oil (I used more because I browned the meat in a cast iron pan)
3 c pasta sauce (I used a 32 oz, Wesern Family Spaghetti Sauce, Mushroom)
1 c (4 oz) shredded part-skim mozzarella cheese
Basil
Cook pasta according to package directions, including salt (I didn't add any). Drain and keep warm.
Meanwhile, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. (I just cut three slices from each breast. I didn't pound.)
Combine breadcrumbs and parmesan cheese in a shallow dish. Dredge 1 chicken breast (slice) in flour. Dip in egg; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg, and breadcrumb mixture..
Heat oil in a large nonstick skillet over medium-high heat. Add chicken, cook 4 minutes on each side or until done.
Place spaghetti evenly in each of 4 gratin dishes. (I just used a 9x13 glass dish) Spoon 1/2 c pasta sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 c sauce over each serving. Sprinkle each serving with 1/4 c mozzarella cheese.
Place gratin dishes on a baking sheet; broil 4 minutes or until cheese melts. Garnish with basil sprigs, if desired. (I covered it with foil and placed it in a 350 degree oven for a few minutes until the cheese was melted. It would look prettier placing it under the broiler though.) Yield: 4 servings
From the Southern Living Ultimate Quick and Easy Cookbook, 2004 Oxmoor House, Inc. Page 220
