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1 pkg. (12 oz.) egg noodles
1 c. bottled spaghetti sauce
1/4 c. all-purpose flour
pinch of pepper
1 egg, slightly beaten
1 Tbsp. water
1/2 c. packaged seasoned bread
1/4 c. grated Parmesan cheese
1/2 tsp. leaf oregano,
4 boneless, skinned chicken
breast halves (1 1/4 lb.),
lightly flattened
2 Tbsp. olive oil
1 c. shredded Mozzarella
cheese (4 oz.)
1 Tbsp. butter
1/4 c. heavy cream
dash of white pepper

Cook noodles following package directions. Heat
spaghetti sauce in small saucepan over low heat. Combine flour
and pepper on wax paper. Combine egg and water in shallow
dish. Combine bread crumbs, 2 tablespoons of the Parmesan
cheese and oregano on second piece of wax paper. Turn chicken
in flour mixture to coat both sides evenly. Dip chicken in egg
mixture, then crumbs, turning to coat all sides.
Heat oil in large skillet over high heat. Saute chicken
on one side for 3 minutes in hot oil or until lightly browned.
Turn and saute 2 minutes longer. Lower heat to medium.
Sprinkle Mozzarella over chicken. Cover skillet and cook 2
minutes or until cheese is melted and chicken firm to the
Meanwhile, drain noodles. Add butter and cream to pot
used to cook noodles. Heat over medium heat until butter is
melted and cream is bubbly. Add noodles, remaining Parmesan
cheese and white pepper; toss to combine. Pour noodles onto
serving platter; sprinkle with additional Parmesan cheese, if
you wish. Arrange chicken over noodles and spoon spaghetti
sauce over chicken. Makes 4 servings at $1.71 each and con-
tains 895 calories per serving.
Tip: Serve with garlic bread, Italian-style green beans
and Amaretto cookies for dessert.

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