Chicken Breasts Parmesan

Chicken breasts get a crispy coating of Parmesan and bread crumbs and pair with zesty marinara in this homey version of an Italian pasta classic.

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1-3/4 cups CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce

1/2 lb. linguine , uncooked

1 egg

1/2 cup KRAFT Shredded Parmesan Cheese

1/4 cup dry bread crumbs

1 tsp. dried Italian seasoning

4 small boneless skinless chicken breasts (1 lb.)

1/4 cup olive oil

1/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Heat pasta sauce, and cook pasta as directed on package omitting salt.

2. Meanwhile, beat egg lightly in shallow dish. Mix next 3 ingredients in separate shallow dish. Dip chicken in egg, then in cheese mixture, turning to evenly coat both sides of each breast.

3. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. on each side or until done (165ºF). Top with mozzarella; cover. Cook on low heat 3 min. or until mozzarella is melted.

4. Drain pasta; place on platter. Top with sauce and chicken.

Chicken Breasts Parmesan

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Instructions

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