1 jar (26 oz) spaghetti sauce
1/2 c. grated parmesan cheese
6 small boneless skinless chicken breasts
1 1/2 c. shredded mozzerella cheese
2 eggs, beaten
1/2 c. Italian bread crumbs
Pour some sauce in the bottom of a 9x13 dish. Put eggs in a shallow bowl and dip each chicken breast on both sides. In another shallow bowl combine bread crumbs and parmesan cheese (except 2 tbsp). Roll each egg coated chicken in the dry mix til well coated. Place in baking dish. Pour the rest of the sauce on top. Cover with foil and bake at 375 for 30 min. Uncover and top with mozzerella and 2 tbsp. parmesan cheese. Continue baking 5 min or til done. Serve over hot pasta if desired.