6 boneless, skinless chicken breast halves, pounded thin (about 1-1/2 pounds)
2 eggs, lightly beaten
1 cup Italian seasoned dry bread crumbs
2 tablespoons olive oil
1 jar (1 pound 10 ounces) RAGÚ® Old World Style® Pasta Sauce (or any pasta sauce)
1 cup shredded mozzarella cheese (about 4 ounces)
- Preheat oven to 375°F. Dip chicken in eggs, then bread crumbs, coating well.
- In 12-inch skillet, heat olive oil over medium-high heat and brown chicken; drain on paper towels.
- In 11×7-inch baking dish, evenly spread 1 cup Ragú Old World Style Pasta Sauce. Arrange chicken in dish. Top with remaining sauce. Sprinkle with mozzarella cheese and, if desired, grated Parmesan cheese. Bake uncovered 25 minutes or until chicken is thoroughly cooked.
To pound chicken, place a boneless, skinless breast between two sheets of waxed paper. Use a rolling pin to press down and out from the center to flatten.