Baked Chicken Parmigiana w/ Whole Wheat Spaghetti

I decided to cook tonight.  I think the meal went over pretty well.  Ron ate 2 pieces of chicken.  It was pretty good and light tasting.  Quick and easy - took about 5 minutes to prep.

Chicken Parmigiana with Whole Wheat Spaghetti
adapted from This Mama Loves to Cook

Yield: 2 people if you live in this house!
Nutrition:  Not calculated.  But, you have a ton of breadcrumbs remaining so it's not like it's coated in breadcrumbs.  Plus, it's not fried in oil like restaurant chicken parm.  Definitely worth it!

Ingredients

• 3-4 boneless skinless chicken breasts (about 14 oz.)
  
• 1/2 c. Italian seasoned bread crumbs
• 1/4 c. shredded parmesan cheese (or omit this if your parmesan cheese is moldy :( )
  
• 2 eggs, beaten
• 2 Tbsp. olive oil (or just a few tsp)
  
• 1/2 c. shredded mozzarella cheese
• 9 oz. linguini, cooked according to package directions (I used 1/2 box of WW linguine)
  
• 1 jar your favorite spaghetti sauce
  

Directions

1. Preheat oven to 375. 
2. Cover chicken breasts with wax paper and pound with meat mallet until about 1/2 inch thick or less. 
3. Combine bread crumbs and parmesan cheese in a shallow dish. 
4. Dip breasts in the beaten eggs making sure to coat each side, then dip in the bread crumb/cheese mixture coating both sides. 
5. Arrange chicken breasts in a greased 9X13 pan. 
6. Drizzle olive oil over breasts. 
7. Bake 35-40 minutes or until cooked through. 
8. Remove from oven. 
9. Pour about a cup of the spaghetti sauce over the breasts.  
10. Then sprinkle with mozzarella and bake an additional 5 minutes or until cheese is melted.
11. Toss linguini with the remaining spaghetti sauce. 
12. Place pasta on dishes and top with the chicken.