• 4 skinless, boneless chicken breast halves
• 1 large egg, lightly beaten
• 1/2 cup Italian-seasoned breadcrumbs
• 2 tablespoons butter or margarine, melted
• 1-3/4 cups spaghetti sauce
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon grated parmesan cheese
• 1/4 cup chopped fresh parsley

1. Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
2. Dip chicken in egg, and dredge between breadcrumbs.
3. Cook chicken in butter in a large skillet over medium-high heat until browned on both sides.
4. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce, heat and simmer 10 minutes.
5. Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.

Take a traditional favorite, make it low-fat and easy to prepare, and you end up with this chicken entrée option. So simple, even your kids can help!