Easy Weeknight Chicken Parmesan

 

8

oz uncooked spaghetti

1/3

cup Progresso® Italian style panko crispy bread crumbs

1/3

cup shredded Parmesan cheese

4

boneless skinless chicken breasts, flattened slightly

2

cloves garlic, finely chopped

1

can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce

1

cup shredded mozzarella cheese (4 oz)

• 1 Cook and drain spaghetti as directed on package.
• 2 In large resealable food-storage plastic bag, mix bread crumbs and Parmesan cheese. Shake each chicken breast in bread crumb mixture; set aside.
• 3 In 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Stir in garlic; cook until garlic starts to brown. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese is melted. Serve with spaghetti.