Light Chicken Parmesan

Ingredients:
1 cup spaghetti or marinara sauce
4 boneless skinless chicken breast halves
3 Tablespoons Italian Style bread crumbs
1 Tablespoon grated Parmesan cheese
1 Tablespoon margarine or butter, melted
1/4 cup shredded mozzarella or Italian blend cheese
2 Tablespoons chopped fresh parsley

Directions:
1. Heat spaghetti sauce in small saucepan over low heat until thoroughly heated. Cover to keep warm.
2. Meanwhile, place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from the center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick (if I get it to 1/2 an inch I'm happy); remove wrap. Repeat with the remaining chicken.
3. In shallow bowl, combine bread crumbs, Parmesan cheese and margarine; mix well. Add chicken breasts. Turn to coat.
4. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4-6 minutes or until fork tender and juices run clear. (If your chicken was not flattened, this will take longer) Turn once.
5. To serve, place cooked chicken on serving platter; sprinkle with shredded cheese. Pour warm sauce over chicken; sprinkle with parsley.