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PAM® Olive Oil Cooking Spray Pump

1/2 cup Italian-style bread crumbs

1/4 cup grated Parmesan cheese

1 egg

1 tablespoon water

1/4 cup all-purpose flour

1/3 cup Pure Wesson® Vegetable Oil

4 chicken breast cutlets, pounded to an even thickness (about 1 pound)

1 can (24 oz each) Hunt’s® Tomato Basil Pasta Sauce, divided

1/2 cup shredded mozzarella cheese

8 ounces dry spaghetti, uncooked

2 tablespoons chopped fresh basil, optional

STEP ONE
Preheat oven to 450°F. Spray 13×9-inch baking dish with cooking spray.

STEP TWO
Stir together bread crumbs and Parmesan cheese in shallow dish. Whisk together egg and water in second shallow dish and place flour in a third shallow dish.

STEP THREE
Heat oil in 12-inch skillet over medium-high heat. Lightly coat each piece of chicken with flour. Dip both sides into egg wash and then coat each with breadcrumb mixture. Fry chicken until golden brown, about 5 minutes per side. Remove to baking dish.

STEP FOUR
Pour about 1/2 cup tomato sauce over chicken and sprinkle with mozzarella. Bake 10 minutes. Meanwhile, cook pasta according to package directions, drain. Toss hot pasta with remaining tomato sauce. Divide pasta evenly onto plates, top with a piece of chicken and garnish with fresh basil, if desired.