FOUND IT: In a magazine from Kraft
I've tried making Chicken Parm in several different ways, and never really done it well. This one is so easy that it's probably cheating, but it's better than any of my previous attempts.
3 cups rotini pasta (I had penne on hand, so I used that.)
Ten Ritz Reduced Fat crackers, crushed (I used about half a tube in the food processor.)
3 tbsp grated parmesan, plus some to top it off
1 tsp dried oregano leaves
1 egg white (I used the whole egg)
4 small boneless skinless chicken breast halves (I bought 3 big ones and made them into six thin ones)
2 cups of your favorite pasta sauce
At least 1 cup of shredded mozzerella cheese
Heat a large skillet (but pick one you can cover) on medium-high heat and add a couple of turns of oil. Crush the crackers, and combine the crumbs with the grated parmesan and oregano in one bowl. Beat the egg in another. Dip chicken in the egg, then the crumbs, coating the chicken in crumbs. Once your chicken breasts are coated, cook them in a single layer in the skillet, turning once. It'll take 3-4 minutes per side.
While they're cooking, boil the pasta, strain it and set it aside. Once the chicken is cooked through, add a cup of the sauce, spreading evenly, then put the mozzerella and parmesan cheeses on top and cover the skillet, simmering on low heat until the cheese is melted. Toss the pasta with the remaining sauce, and serve the two together.