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6 chicken breast halves
1 egg white, lightly beaten
2 Tbsp. water
1/2 c. fine dry bread crumbs
1/2 c. grated non-fat Parmesan cheese
1 tsp. dried Italian seasoning
2 Tbsp. vegetable oil
27 1/2 oz. jar low-fat spaghetti sauce
12 oz. spaghetti
1 c. shredded part-skim Mozzarella cheese
2 tsp. non-fat Parmesan cheese
garnish - fresh basil sprigs (opt.)

Place each chicken breast half between two sheets of heavy-duty
plastic wrap; flatten to 1/4" thickness, using a meat mallet or
rolling pin. Combine egg white and water in a bowl. Combine bread
crumbs, 1/4 cup Parmesan cheese, and Italian seasoning in a
separate bowl. Dip chicken in egg white mixture; dredge in bread
crumb mixture. Brown chicken in oil in a large nonstick skillet
over medium heat. Add spaghetti sauce. Cover and simmer 10
minutes. Cook spaghetti according to package directions, omitting
salt and fat. Place spaghetti on a serving platter. Spoon chicken
and sauce over spaghetti; sprinkle with Mozzarella cheese and 2
tsp. Parmesan cheese. Cover and let stand until cheese melts.
Garnish with fresh basil sprigs if desired. Yield: 6 servings.

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