Chicken Parmegeon

6 to 8Chicken breast, boneless
1Eggs
someMilk
Progresso Italiandry bread crumbs
somemozzarella cheese
Raguspaghetti sauce

Serves: 6 people

6 to 8 Boneless Chicken breasts - pound & dip in egg/milk. Cover with Progresso Italian bread crumbs. Put in frig 1/2 hour. Brown in cooking oil; drain. Layer in casserole. Top with shredded mozerella & Ragu sauce. Cover with foil. Bake 350F for 25-30 minutes.

Serve with rigatoni or other noodles; garlic bread; tossed salad with Italian dressing.