Unbreaded Chicken Paremesan

Anyone here like chicken paremsan? Yes? Lovely. I've made Chicken Parmesan before, but it was the breaded kind. Sometimes, I don't want breading. It can get a little mushy if not cooked correctly. Plus...if you're watching your carbs, it's one more thing to worry about. And usually it requires some sort of fat (oil, butter, etc) to help brown up the breading. So..this unbreaded option may be slightly healthier. It's still tasty, though, and not terribly different. Away we go. :)

Ingredients:
-Chicken breasts (enough to feed everyone)
-seasoned tomato pasta sauce (about 1/3 cup per chicken breast, and enough for coating the pasta)
-shredded mozzarella (approximately a "handful" (1/4 cup?) per chicken breast)
-spaghetti, enough to feed everyone

Directions:
Preheat oven to 400 degrees.

Bring a large pot of water to a boil and cook the spaghetti until al dente. Drain and set aside.

Spread foil onto a baking pan (basically a baking sheet with a rim around it). Spoon some of the tomato sauce onto the baking sheet (the chicken will be on top of the sauce, so it won't stick to the baking pan, and so the sauce can keep the chicken moist). Place the uncooked chicken breasts onto the baking sheet. Spoon enough tomato sauce over the chicken that it won't dry out.

It doesn't have to be drowning, but it should be pretty much covered with a thin layer, at least. Place in the oven and bake for 10 minutes. Turn the chicken over and return to oven for another 5 minutes. Remove the chicken from the oven, sprinkle a handful of mozzarella over each chicken breast,

and return to oven until the cheese has been melted, approximately 5 minutes.

Remove from oven and serve along side the spaghetti.

Yum!