Basil Chicken Parmigiana

From Southern Livings healthy and light section.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 8  ounces  uncooked rotini pasta
• 24  ounces chicken breasts
• 2⁄3 cup  Italian breadcrumbs
• 1⁄2 cup parmesan cheese, divided
• 1⁄2 cup egg substitute
• 1  tablespoon olive oil
• 26  ounces  pasta sauce
• 1⁄4 cup  sliced fresh basil
• 1  cup  shredded lowfat mozzarella cheese
• 2  tablespoons  minced fresh Italian parsley

Directions

1. Prepare pasta according to package directions.
2. Cut each chicken breast into 2 pieces. Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness.
3. Combine breadcrumbs and 1/4 cup parmesan.
4. Dip chicken in egg substitute, and dredge in breadcrumb mixture.
5. Brown chicken in batches, in hot oil in a large skillet, 1 to 2 minutes on each side. Remove chicken from skillet.
6. Stir together pasta sauce and basil; spoon half of sauce into baking dish. Arrange chicken in an even layer over sauce; pour remaining sauce over chicken. Sprinkle evenly with mozzarella cheese and remaining 1/4 cup parmesan.
7. Bake at 350 for 20 minutes or until mozzarella cheese is lightly browned and sauce is bubbly around edges.
8. Remove from oven and sprinkle with parsley. Serve chicken over hot cooked pasta.