Chicken Parmigiana

Ingredients: Tom Johnson, my son-in-law's, favorite Italian dinner. Concocted with love just for him.

8 oz uncooked fettuccine, broken into 3 inch pcs

4 boneless chicken breasts (substitute veal cutlets or turkey patties)

1/3 cup Italian style bread crumbs

2 Tbsp olive oil

1/2 tsp dried Italian seasoning

1-1/3 oz (1/3 cup) shredded fresh Parmesan cheese

1 (14oz) jar of spaghetti sauce

4 oz (1 cup) shredded mozzarella cheese

Directions:

Heat oven to 400 degrees.
Spray 13x9 inch (3 quart) baking dish with cooking spray.
Cook fettuccine to desired doneness...but not soggy.
Cut length of chicken breasts in half.
Coat chicken with bread crumbs after dipping in egg and milk.
Heat 1 Tbsp of the oil in large skillet over med-hi heat until hot.
Add chicken to skillet; cook 3-5 min each side until no longer pink.
Drain fettuccine; return to saucepan.
Add remaining tbsp of oil and Italian seasoning; toss until mixed.
Place in bottom of spray-coated baking dish.
Sprinkle with Parmesan cheese; arrange patties over cheese.
Top with Spaghetti Sauce; sprinkle with mozzarella cheese.
Spray sheet of foil with cooking spray; cover baking dish.
Bake at 400 degrees for 25-30 minutes or until thoroughly heated and cheese is melted.