Administrativia

• 1 egg or 2 egg whites
• 2 tbsp. water
• 4 skinless, boneless chicken breasts
• 1/2 cup Italian-seasoned dry bread crumbs
• 1 tbsp. vegetable oil
• 1 1/2 cups pasta sauce
• 1 cup Picante Sauce
• 4 cups hot cooked spaghetti

Mix the egg and water in a shallow dish. Dip the chicken into the egg mixture. Coat with the bread crumbs.

Heat oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's browned on both sides. Set the chicken aside.

Add pasta sauce and picante sauce. Heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until done.

Serve with the spaghetti.