One of the great Italian comfort foods. Marinara sauce, lots of mozzarella and breaded chicken -- what could be better?

Makes 2 servings

2 chicken breasts
1 jar store-bought marinara sauce
1 cup flour
1 egg
1 tablespoon cayenne pepper
2 tablespoons dried oregano
2 tablespoons dried basil
1 cup Progresso Italian breadcrumbs
1 cup Parmesan cheese
2 sheets wax paper
2 cups grated mozzarella

spaghetti or other favorite pasta

Place chicken breasts between sheets wax paper. Using a mallet, pound the chicken until it's about 1/2-inch thick. In a pie plate, combine the breadcrumbs, cayenne, oregano, basil and Parmesan. Crack the egg into a bowl and set aside. On a separate plate, pour out the flour. Dredge the chicken breasts first in the flour, then the egg and finally the breadcrumb mixture. Add to a heated skillet and sauté until golden brown on both sides.

Transfer chicken to oven-safe dish and top with half of the tomato sauce. Sprinkle mozzarella on top and bake in 350-degree oven until cooked through, about 25 minutes.

Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente.

Serve chicken alongside pasta, topped with remaining tomato sauce.