Chicken Parmigiana

Ingrédients

4 whole, boned and skinned chicken breasts

1/3 cup butter

1 egg

I cup seasoned bread crumbs

1 (8 oz.) jar of traditional Ragu • Heat butter in a large skillet.

8 oz. crushed tomatoes in puree

2 cloves garlic crushed

1/2 tsp. thyme

1/2 tsp. oregano

8 oz. box thin spinach noodles, cooked

6 slices grated Parmesan cheese

Instructions

• Cut chicken breasts in half.

Rinse in cold water and pat dry. Pound with a meat mal- let until 1/4 inch thick.

1 (8 oz.) jar of traditional Ragu • Heat butter in a large skillet. Beat egg in a medium bowl.

Dip chicken in beaten egg

and then into 1 cup seasoned bread crumbs.

• Sauté chicken in butter, 2 minutes on each side. Pour Ragu and tomatoes in puree into same pan, Add garlic, thyme, and oregano, Bring to a boil; cover and reduce to simmer for 20 minutes. Place a slice of mozzarella cheese on top of each piece of chicken 5 minutes before end of cooking time. Sprinkle grated Parmesan cheese on top. Cover skillet.

• Drain cooked noodles and place on a warmed serving platter with chicken on top.