4 skinned and boned chicken breast halves
1 large egg, lightly beaten
1/2 c. Italian-seasoned breadcrumbs
2 Tbsp butter –melted
1 3/4c. spaghetti sauce
½ c. shredded mozzarella cheese
¼ c. chopped fresh parsley
Place chicken between two sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness, using a meat mallet. Dip chicken in egg, and dredge in breadcrumbs. Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoons spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Sprinkle with cheese and parsley; cover and simmer 5 additional minutes or until cheese melt.