Meals Matter

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Contributed By: DCC
Quick and Easy

Ingredients

1/3 cup Fine dry Italian-seasoned bread crumbs

1/4 cup (1 ounce) grated Parmesan cheese

4 (1 pound Total) boneless, skinless chicken breast halves

2 Large eggs, beaten

2 teaspoons Olive oil

1/2 cup (2 ounces) shredded reduced fat mozzarella cheese

1 package (9 ounces) refigerated linguine

1 container (23.5 ounces ) refrigerated Marinara sauce, heated according to package directions

Fresh basil sprigs (optional)

Preparation

Preheat oven to 375 degrees F. Lightly grease 8-inch-square (2-quart) baking dish. Combine bread crumbs and Parmesan cheese in shallow dish. Dip chicken in eggs, then cover with bread crumb mixture. Arrange chicken in prepared baking dish. Drizzle in oil. Bake for 25 to 30 minutes or until chicken is tender and no longer pink in center. Sprinkle with mozzarella cheese. Bake for an additional 2 minutes or until cheese is melted. Prepare pasta according to package directions; drain. Toss pasta with sauce; divide among plates. Top with chicken. Garnish with basil.

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