- 1 1/2 pounds boneless skinless chicken breast halves
- 2 egg whites
- 1 cup Italian seasoned dry bread crumbs
- 3 cups spaghetti sauce, divided
- 1 1/2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
- 1/4 cup KRAFT 100% Grated Parmesan Cheese
- 1 teaspoon dried oregano leaves
- 6 ounces spaghetti, cooked, drained
- Dip chicken in egg whites, then in bread crumbs, turning to evenly coat both sides of chicken. Place in greased 13×9-inch baking pan.
- Bake at 400 degrees F for 20 to 25 minutes or until chicken is cooked through. Top with 2 cups of the spaghetti sauce and cheeses. Sprinkle with oregano. Bake an additional 5 minutes or until mozzarella cheese is melted.
- Serve over hot pasta tossed with remaining 1 cup spaghetti sauce, heated.