(Serve with peas and carrots)
| 4 Sm Boneless Chicken Breasts | 1/4 Tsp Italian Seasoning |
| 1 Egg White, beaten | 1/8 Tsp Black Pepper |
| 1 Tbsp Water | 1 1/3 Cups Spaghetti Sauce |
| 3/4 Cup Cornflakes, crushed | Spaghetti or Fettuccine cooked |
| 2 Tbsp Parmesan Cheese |
Pound chicken until about 1/2 inch thick. Lightly coat a baking dish with cooking spray.
In a shallow dish combine egg white and water. In another shallow dish combine cornflakes, parmesan cheese, Italian seasoning, and pepper. Dip chicken pieces into egg mixture; coat with crumb mixture. Place coated chicken in prepared baking dish.
Bake chicken at 400 in oven for about 15 minutes or until chicken is no longer pink. Meanwhile, in a small saucepan, warm spaghetti sauce over low heat. Serve chicken over pasta and top with spaghetti sauce. Sprinkle with additional parmesan cheese if desired.
