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STOVETOP CHICKEN NOODLE PARMIGIANA

List of Ingredients




1 egg, beaten
1/2 cup Italian-flavored bread crumbs
4 boneless, skinless chicken breast halves (1 to 1 1/2 pounds total)
1/4 cup vegetable oil
1 jar (26 ounces) spaghetti sauce
1 1/2 cups water
1/2 pound fresh mushrooms, cut in half
2 packages (3 ounces each) ramen noodles, broken up
1/2 cup (2 ounces) shredded mozzarella



Recipe



Serves 4

Place the egg in a shallow dish. Place the bread crumbs in another
shallow dish. Dip the chicken in the egg, then in the bread crumbs,
coating completely.
In a large skillet, heat the oil over medium-high heat. Cook the
chicken for 5 to 6 minutes, or until no pink remains, turning halfway
through the cooking. Remove the chicken to a serving platter and
cover to keep warm.
Add the spaghetti sauce, water, mushrooms and noodles to the skillet,
reserving the seasoning packets from the noodles for another use.
Cook for 4 to 5 minutes, or until the noodles are tender.
Reduce the heat to medium-low and return the chicken to the skillet,
placing it over the noodles. Sprinkle the chicken with the
mozzarella. Cover and cook for 4 to 5 minutes, or until cheese melts
and the chicken is warmed through.

Per serving: 737 calories, 42 g protein, 73 g carbohydrates, 31 g
fat, 137 mg cholesterol, 1,924 mg sodium. Calories from fat: 38

From "Mr. Food's Easy Cooking" magazine
Posted by Jamie Rahm on Meat-Lovers@YahooGroups.com