1 pound(s) chicken breast, uncooked, boneless, skinless, (four 4 oz pieces), pounded thin
2 large egg white(s), lightly beaten
1 tbsp italian seasoning
1 tsp olive oil
1 1/2 cup(s) canned tomato sauce
1/2 cup(s) part-skim mozzarella cheese, shredded
1/2 cup(s) dried bread crumbs
1 Tablespoon grated parmesean cheese
Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.
Dip chicken in egg whites, and turn to coat. Then mix bread crumbs with Italian seasoning and dip chicken in bread-crumb mixture; turn to coat thoroughly.
Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.
Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.
- Serving Size: 1 chicken breast