Twenty Minute Chicken Parmesan

I'm still trying to add new things to our recipe line-up, and this is a recipe I've been meaning to try for a while. I made it last night for the family. I think it turned out really well...Valiant and Buttercup aren't used to breading on anything and said they'd have preferred just plain cooked chicken breast, but Superman and Charming really liked it and said it is a keeper. (Melissa and Beth, you'll be happy to know that this is a SparkPeople recipe, so you can actually enjoy it without guilt!)

Twenty Minute Chicken Parmesan
from SparkPeople - Serves 4

4 skinless, boneless chicken breast halves
1 large egg, lightly beaten
1/2 cup Italian-seasoned bread crumbs (I added 1 tablespoon cold milled flax seed)
2 tablespoons butter or margarine (I used olive oil)
1 3/4 cups spaghetti sauce
1/2 cup (2 oz) shredded mozarella cheese
1 tablespoon grated Parmesan cheese (I forgot this last night!)
1/4 cup chopped fresh parsley (I didn't have this)

1. Place chicken between two sheets of heavy-duty plastic wrap (I use wax paper); use a meat mallet and flatten to 1/4 inch thick.

2. Dip chicken in egg, then dredge in breadcrumbs.

3. Cook chicken in butter (olive oil) in large skillet over medium-high heat until browned on both sides. Spoon spaghetti sauce over chicken; bring to a boil and cover. Reduce heat and simmer for 10 minutes.

4. Remove lid, sprinkle the cheeses and parsley and replace lid...simmer for five more minutes until cheese melts.

Serve.

I served mine on a bed of egg noodles and with a side of steamed broccoli.