Chicken Parmesan

This is one of my Italian favorites. Its easy to whip together for last minute company, but looks like you slaved all day!

olive oil
4 boneless, skinless chicken breasts
salt & pepper
2 cups of Italian-style breadcrumbs
1 lb of pasta, cooked according to directions (any type)
2 cups of sliced, fresh mushrooms
1 small onion, diced
2 cloves of garlic, minced
                                                                         2 jars of  marinara sauce (use your favorite!)
                                                                         2 tbsps of chopped, fresh parsley
                                                                         2 cups of shredded mozzarella cheese
                                                                         1/2 cup of shredded parmesan cheese
                                                                         chopped, fresh parsley, for garnish
                                                                                                                                                 
     To prepare the chicken, butterfly them and open them up like a book.  Place a chicken breast in a gallon-size zipper bag and pound out the chicken to about 1/4 inch thick (a cast iron skillet works well for this).  Repeat with the rest of the chicken breasts.  When finished, salt and pepper them and set them aside.  Next, heat two large skillets over medium heat.  Add 4 tbsps of olive oil to one, and add enough olive oil to the other skillet to cover the bottom.  Add the mushrooms and onions to the skillet with the 4 tbsps of olive oil.  Cook for 5-7 minutes, or until the mushrooms are brown and the onions are translucent.  Add garlic and cook for another minutes.  Then, add the jars of marinara and bring to a boil.  Then reduce heat and simmer for 10 minutes.  Meanwhile, put the breadcrumbs on a plate and dredge each chicken breast in them.  Cook the chicken breasts in the other skillet for about 3-4 minutes on each side, or until golden brown (you may need to raise the cooking temperature a little, to medium-high heat).  Remove the cooked chicken and drain on a paper towel.  To serve, place a serving of pasta on a plate, then top with a piece of chicken.  Add the chopped, fresh parsley to the marinara sauce, then pour  sauce over the chicken (about 1/4 to 1/2 cup).   Top it with 1/2 cup of the shredded mozzarella, and a bit of the parmesan cheese.  Repeat with the rest of the chicken breasts.  Garnish with chopped, fresh parsley, if desired.  Enjoy!  (Serves 4)