Preheat oven to 400 degrees.

Spray a baking sheet with nonstick cooking spray. On a large plate, combine Parmesan, bread crumbs, oregano, parsley, paprika and pepper. Set aside. Dip chicken pieces into the butter, then press into the Parmesan mixture. Place on the baking sheet. Bake 20-25 minutes or until tender.

While the chicken is baking, prepare the sauce. Heat the olive oil in a medium saucepan over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the garlic and sauté another minute. Add the tomatoes, breaking apart somewhat with spoons or your fingers. Add the tomato sauce, wine, and seasonings. Stir well. Partially cover and simmer over low heat until slightly thickened, about 20 minutes. Remove from heat until use.

Prepare the vermicelli according to the manufacturer's directions. Drain, set aside, and keep warm.

About 5 minutes before serving, remove the chicken from the oven, and cover with a few spoonfuls of sauce. Top with desired amount of shredded mozzarella cheese, and place back in oven. Serve immediately atop the vermicelli noodles with the additional sauce.

-SIDE DISH-

EASY CAESAR SALAD

1 bunch of green leaf lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
1/2 c. seasoned croutons
salt and fresh-ground pepper

Wash lettuce and tear into bite-size pieces. Place lettuce in a salad bowl, and pour in desired
amount of salad dressing. Stir to coat. Add parmesan and croutons, and sprinkle with salt and
pepper. Add additional parmesan and croutons, if desired. Serve immediately.