Chicken Parmesan

1/3 c. all purpose flour
Kosher salt and freshly ground pepper
2 eggs
3/4 c. Italian style bread crumbs
3/4 c. grated Parmesan cheese
4 skinless boneless chicken breast
2-3 T. olive oil
2 c. tomato pasta sauce from 24-oz. jar
1 c. shredded mozzarella cheese
Cooked spaghetti, optional

Preheat oven to 375 degrees. Place flour in a shallow bowl; add 1/2 tsp. salt and 1/4 tsp. pepper. In another bowl, beat eggs. Combine breadcrumbs and Parmesan in third bowl.

Pound chicken to 1/4 inch thickness. Sprinkle both sides of breasts with 1/2 tsp. salt and 1/8 tsp. pepper. Lightly dredge in seasoned flour, shaking off excess. Next dip chicken into egg to coat completely, letting excess drip off. Then dredge chicken in breadcrumb mixture, evenly coating on both sides.

In large ovenproof skillet, heat oil over medium-high heat. Place chicken in skillet; cook until golden on both sides, about 3 minutes per side. Transfer to oven. bake until cooked through, 10-15 minutes. Spoon tomato sauce over chicken; sprinkle with mozzarella. Return to the oven until cheese is just melted, about 2 minutes. Serve with spaghetti, if desired.