Skillet Chicken Parmigiana

4 boneless skinless chicken breast halves (about 1 1/4 lb)
1/3 cup crushed croutons
1/3 cup grated Parmesan cheese
1 egg
2 T. olive oil
2 cups tomato pasta sauce (any variety)
1/2 cup shredded mozzarella cheese (2 oz)

Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/4-inch thickness.
In shallow dish, mix bread crumbs and Parmesan cheese.
In another shallow dish, beat egg.
Dip chicken into egg, then coat with bread crumb mixture.

In 12-inch skillet, heat oil over medium heat.
Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center.
Pour pasta sauce around chicken in skillet; heat until hot.
Sprinkle mozzarella cheese over chicken.

4 servings