Thursday, January 7, 2010

Ragu Chicken Parmesan

4 boneless skinless chicken breasts
1 egg, beaten
3/4 c Italian seasoned dry bread crumbs
1 jar Ragu Chunky Garden Style Sauce
1 cup shredded moz cheese (about 4 oz)
Your choice of pasta

Heat oven to 400*. Dip chicken in egg, then into bread crumbs. In 9x13 dish, arrange chicken and bake for 15 minutes. Then pour Ragu over chicken, top with cheese and bake an additional 15 minutes. Serve with your choice of hot pasta.

Serves 4.

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