|
|
Instructions |
|
|
|
1 Spray a square glass baking dish with non-stick spray. Pound uncooked chicken breasts to about ½ in thick. In a pot, combine tomato sauce, paste and all spices. Cook on low heat until ready to serve. Add as many or as few spices as you desire.
|
|
|
|
2 Put 2 eggs in a bowl and quickly mix. Place bread crumbs in separate bowl. Take chicken breasts and coat with egg mixture first, then bread crumb mixture. Place in glass baking dish. Bake (covered) in oven at 350 for 25-30 minutes.
|
|
|
|
3 In a separate pot, boil 6 cups of water and add spaghetti. Cook until aldente. After 25-30 minutes, top chicken breasts with 4-6 table spoons of sauce and one slice of Swiss cheese. Place back in the oven (uncovered) for 5 minutes on 400 or until cheese is melted.
|
|
|
|
4 Combine remaining sauce and cooked noodles. Put Spaghetti on plate first, then place the chicken breast on top.
|
|
|
| Serving
Suggestions |
|
|
This baked version is healthier than the traditional fried version
|
|
|
Originally Submitted
3/1/2013
|
