CHICKEN AND ZUCCHINI MARINARA

1/4 cup fine dry breadcrumbs
1/2 cup grated Parmesan cheese
2 whole boneless skinless chicken breasts, halved (1 1/4 lb.)
all-purpose flour
1 egg, slightly beaten
2 tablespoons oil
15 1/2 ounce jar Italian-style marinara sauce
few sprigs parsley, chopped
1/4 teaspoon hot pepper sauce
3/4 pound zucchini sliced, 2 cups (2 medium)
4 ounces Mozzarella cheese, shredded
hot cooked spaghetti (or other pasta)
additional grated Parmesan cheese (optional)

Mix bread crumbs and 1/4 cup of the Parmesan cheese; set aside.

Coat chicken pieces with flour. Dip into egg. Then coat both sides with crumb-cheese mixture.

Heat oil in 10 inch skillet with cover. Add chicken. Brown on both sides over Medium heat.

Mix marinara sauce, parsley and hot pepper sauce. Spoon half of it over chicken.

Arrange zucchini slices over chicken. Sprinkle with Mozzarella cheese and 1/4 cup of the Parmesan cheese .Top with remaining sauce.

Cover and bring to a boil. Reduce heat and simmer 25 minutes or until chicken is tender.

Serve with the pasta. Sprinkle with Parmesan cheese, if used.

Servings: 4
Source: My Great Recipes Card - 9-55