Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Boneless, skinless chicken breasts, pounded thin |
| 2 | Eggs, lightly beaten |
| ¾ cup | Italian seasoned bread crumbs |
| 1 tablespoon | Vegetable oil |
| 1 can | Chicken Tonight Cooking Sauce for Chicken Cacciatore |
| ¾ cup | Shredded part-skim Mozzarella cheese |
| 3 tablespoons | Grated Parmesan cheese |
| 3¾ cup | American Beauty Wide Egg Noodles, uncooked (6 oz) |
Heat oven to 350'F. Dip chicken in egg, then bread crumbs to coat thoroughly. In large skillet, heat oil; add chicken. Cook on both sides until lightly browned; drain on paper towels. Pour ½ cup sauce in 8" square baking dish. Layer chicken in dish; pour ¾ cup sauce evenly over chicken. Sprinkle with cheeses. Bake 25 minutes or until bubbly. Meanwhile, cook noodles according to package directions; drain. Heat remaining sauce. Place noodles on serving platter; spoon sauce over noodles. Arrange chicken pieces on top.
Submitted By MICHAEL ORCHEKOWSKI On 08-12-95