6 small boneless skinless chicken breast halves (1-1/2 lb.)
2 egg whites, lightly beaten
1 cup Italian-style bread crumbs
3 cups spaghetti sauce, divided
1-1/2 cups Shredded Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
1 tsp. dried oregano leaves
6 oz. spaghetti, cooked, drained
HEAT oven to 400ºF.
DIP chicken in egg whites, then in bread crumbs, turning to evenly coat both sides of each breast. Place in 13x9-inch pan sprayed with cooking spray.
BAKE 20 to 25 min. or until chicken is done (165ºF). Top with 2 cups sauce, cheeses and oregano. Bake 5 min. or until mozzarella is melted. Meanwhile, heat remaining sauce.
TOSS spaghetti with sauce; place on plate. Top with chicken.
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