• 1 egg, beaten
• 1 c. U Bake bread crumbs
• 1 T. U Bake garlic powder
• 1 T. U Bake oregano
• 4 boneless, skinless chicken breasts, fat trimmed off
• 1/2 lb. U Bake whole wheat spaghetti (or rainbow rotini for more fun)
• 1 jar U Bake Chianti Marinara
• 1/2 c. grated parmesan cheese

Preheat oven to 350 degrees and lightly spray a pan with cooking spray (or spread with U Bake olive oil). Boil water in a large pot for the pasta. Add pasta and cook according to package directions

Meanwhile, beat the egg in a shallow dish. In a separate, shallow dish, mix the bread crumbs, garlic powder, and oregano. One at a time, dip each breast in the egg - covering both sides, then in the bread crumb mixture. Place each breast in the greased pan. Bake about 15 minutes and then turn each breast over. Continue baking until the chicken is cooked through and the juices run clear (about another 15 minutes). Spoon some of the Chianti Marinara onto each breast (approximately 2-3 Tablespoons), sprinkel the parmesan cheese over the sauce, and put back into the oven.

Drain your pasta and return to the pot. Add the rest of the Chianti Marinara to the pasta and toss to coat. Plate by placing approximately 1/4 of the pasta on each of four plates and place a piece of chicken on top of the pasta. Serve with extra parmesan, green beans, a mixed greens salad with balsamic vinaigrette, some garlic bread, and a nice Chianti - or glass of grape juice!