Easy Cheesy Chicken Parmigiana

Chicken was on sale 2 weeks ago and I really stocked up. The last 2 boneless, skinless breast were haunting me. Paul requested Chicken Parm. I had never made it before, but this is what I came up with.... It got a rave review from Paul. This was so much food... so even though its only 2 breasts... it could have fed 4!

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2  boneless skinless chicken breasts
• 1⁄2 lb angel hair pasta, cooked and drained
• 1 (14 ounce) jar  ragu  spaghetti sauce
• 2  teaspoons olive oil
• 2⁄3 cup  diced onion
• 2  minced garlic cloves
• 1⁄3 cup dry white wine
• 2  teaspoons  italian seasoning
• 1⁄2 cup  fresh seasoned breadcrumbs
• 1⁄2 cup parmesan cheese, plus
• 1  tablespoon  freshly grated parmesan cheese
• 4  slices fresh mozzarella cheese
• 2  eggs

Directions

1. Preheat oven to 375°F.
2. Place chicken breasts flat in a zip lock freezer bag and pound out to 1/2 inch thick.
3. In a sauce pan, sauté onion, garlic and Italian seasoning until soft.
4. Add white wine and sauté until wine has evaporated.
5. Add spaghetti sauce and simmer on low.
6. In a pie plate scramble 2 eggs.
7. In another pie plate, mix 1/2 cup parmesan and 1/2 cup breadcrumbs.
8. Dredge chicken in egg and then in breadcrumbs, making sure to fully coat the chicken on both sides.(I went back and did the egg and breadcrumbs a second time because Paul asked for double breaded).
9. Place breast in a foil lined pan and bake 15 minutes.
10. Remove from the oven, top each breast with 1/4 cup of sauce, the remaining parm and 2 slices of mozzarella.
11. Place under the broiler until mozzarella is golden brown.
12. Serve over pasta and sauce.