6 boneless, skinless chicken breast halves, pounded thin (about 1-1/2 lbs.)
2 eggs, slightly beaten
1 cup Italian seasoned dry bread crumbs
2 Tbs. Bertolli olive oil
26 oz. jar Ragu Old World Style pasta sauce
1 cup shredded mozzarella cheese (about 4 oz.)
1. Heat oven to 375. Dip chicken in eggs, then bread crumbs.
2. In 12-inch skillet, heat oil over medium-high heat and brown chicken; drain on paper towels.
3. In 11x7 inch baking dish, evenly spread 1 cup pasta sauce. Arrange chicken in dish, then top with remaining sauce. Sprinkle with mozzarella cheese and, if desired, grated Parmesan cheese. Bake uncovered 25 minutes or until chicken is no longer pink. Makes 6servings.
Tip: To pound chicken, place a boneless, skinless breast between two sheets of waxed paper. Using a rolling pin to press down and out from the center to flatten.
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