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A great recipe for a classic dish with a twist that will help you save time. What could be better? Makes six servings Prep time: 20 minutes Cooking time: 30 minutes 3/4 cup plain dry bread crumbs 1/2 tsp. Italian seasoning 1/4 tsp. garlic powder 6 boneless, skinless chicken breast halves (about 2 pounds) 1 egg, beaten 1 jar (26 ounces) Ragú Old World Style Pasta Sauce

1 cup shredded part-skim mozzarella cheese (about 4 ounces) 12 ounces pasta, cooked and drained Preheat oven to 400 degrees. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat. Arrange chicken in 13-by-9-inch baking dish. Bake 20 minutes. Pour pasta sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with hot pasta. TIP: Most dishes that call for frying can be baked to cut down on the fat. Try substituting eggplant for chicken, for a vegetarian version. Nutrition information per serving: calories 570, calories from fat 90, saturated fat 3.5 grams, trans fat 0 grams, total fat 10 grams, cholesterol 135 mg, sodium 810 mg, total carbohydrate 64 grams, sugars 9 grams, dietary fiber 5 grams, protein 52 grams, vitamin A 4 percent, vitamin C 8 percent, calcium 25 percent, iron 25 percent