Chicken Parmesan

3-6       Chicken breasts (approx. 1½ lbs)

½ cup flour

            salt (to taste)

            pepper (to taste)

1          egg

1 Tbsp water

⅓ cup plain bread crumbs

⅓ cup grated Parmesan cheese

½ tsp   Italian seasoning

3 Tbsp canola oil

23.5 oz spaghetti sauce (Prego Traditional)

8 oz     fresh mozzarella

3 oz     block Parmesan cheese

13.25 oz whole wheat spaghetti noodles

1 Tbsp butter

Flatten chicken breasts to ½ to ¼ inch thickness.  Cut in half if very large.  In a shallow bowl, combine flour, salt and pepper.  In another shallow bowl, combine egg and water.  In another shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning.  Dredge chicken in flour mixture, then egg mixture, then bread crumb mixture.  Heat oil in electric skillet to 375 F.  Add chicken and cook for 4 minutes on one side, then turn over and cook for an additional 4 minutes.  Remove chicken from oil and place in a greased 9 x 13 baking dish.  Cover with spaghetti sauce.  Shred Parmesan cheese over chicken.  Tear apart mozzarella ball and place on top of chicken.  Bake in 450 F oven for 15 minutes.  Meanwhile cook pasta according to package directions.  Drain.  Stir in butter to coat pasta.  Serve chicken and sauce over pasta.