 Ingredients:1/3 cup fine dry Italian-seasoned bread crumbs
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves
2 large eggs, beaten
2 teaspoons olive oil
1/2 cup shredded reduced-fat mozzarella cheese
1 (9 oz.) package BUITONIR refrigerated Linguine
1 (23.5 oz.) container BUITONIR refrigerated Marinara Sauce, heated according to package directions
4 fresh basil sprigs (optional)
Directions:1.Preheat oven to 375? F. Lightly grease 8-inch-square (2-quart) baking dish.
2.Combine bread crumbs and Parmesan cheese in shallow dish. Dip chicken in eggs, then cover with bread crumb mixture. Arrange chicken is prepared baking dish. Drizzle with oil.
3.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.
4.Prepare pasta according to package directions; drain. Toss pasta with sauce; divide among plates. Top with chicken. Garnish with basil.
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