Chicken Parmesan, 4 servings

4 skinned, boned chicken breast halves

1/2 cup seasoned breadcrumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon dried Italian seasoning

1/8 teaspoon black pepper

1/3 cup all-purpose flour

2 large egg whites, lightly beaten

2 teaspoons olive oil

4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)

3 cups pasta sauce

1 cup (4 ounces) shredded part-skim mozzarella cheese

Basil (optional)

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

2. Combine breadcrumbs, Parmesan cheese, Italian seasoning and pepper in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites and breadcrumb mixture.

3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done.

4. Place 1 cup spaghetti in each of 4 dishes. Spoon 1/2 cup pasta sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese.

5. Preheat broiler. Place dishes on a baking sheet; broil 3 minutes or until cheese melts. Garnish with basil if desired.