Simple Chicken Parmigiana

Serves: 4
WW Points per Serving: 6

4 boneless skinless chicken breast halves
1/2 cup bread crumbs
1/4 cup fat-free parmesan cheese
1 tbsp dried Italian parsley
1 egg, beaten
2/3 cup Spaghetti Sauce
2 ounces shredded low-fat mozzarella cheese

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. In medium bowl, combine bread crumbs, Parmesan cheese and parsley; mix well. Dip chicken in beaten egg; coat with bread crumb mixture.

Freeze if you wish.

Thaw chicken overnight. Preheat oven to 350 degrees. In 8-inch baking dish, place chicken halves; bake for 30 minutes or until juices run clear. Meanwhile, heat spaghetti sauce. Sprinkle chicken with mozzarella cheese; cover dish to melt cheese. Serve sauce with chicken.