Phone:  479 . 876 . 6190                     60 Sugar Creek Center              Fax:  479 . 876 . 6435

                                                                   Bella Vista, AR  72714

FLATTEN:

2 boneless, skinless chicken breasts, halved

Salt and black pepper  

DIP:

2 eggs, beaten

½ cup Italian-seasoned bread crumbs  

2 Tbsp. olive oil

COMBINE:

1 jar marinara sauce (26 oz.)

½ cup low-sodium chicken broth  

1 cup grated mozzarella cheese

¼ cup grated Parmesan  

 Cooked angel hair pasta  

Flatten chicken breasts with a mallet to ¼-inch thick; season with salt and pepper.

Dip chicken into eggs, then dredge in bread crumbs. Sauté chicken in oil in a large skillet coated with nonstick spray, over medium-high heat, until lightly browned on both sides, about 3–5 minutes per side.

Combine marinara and broth, then pour over chicken. Bring to a boil, cover, and reduce heat to low; simmer 5 minutes. Turn chicken, and sprinkle with mozzarella and Parmesan. Cover and simmer until cheese is melted, 5 minutes more. Serve chicken over cooked pasta.

This classic Italian dish starts out with two chicken breasts. Once split in half and flattened, they easily make four servings.

Makes: 4 servings; Total time: 30 minutes