Chicken Parmesan

Cook This, Not That! Pg. 276

Serves 4

340 Calories per serving

 

4	Boneless, Skinless Chicken Breast Halves
½ tsp	Salt
½ tsp	Black Pepper
2	Egg Whites, lightly beaten
1 Cup	Bread Crumbs, preferably panko
2 Tbsp	Grated Parmesan
½ Tbsp	Dried Italian Seasoning
1 Tbsp	Olive Oil
1 Cup	Tomato Sauce
4 oz	Shredded Part-skim Mozzarella
	Fresh Basil Leaves (optional)

 

• Preheat oven to 400⁰F. Cover the chicken breasts with parchment paper or plastic wrap & using a meat mallet or a heavy-bottomed pan, pound the chicken until it is uniformly ¼ ˝ thick. Season with the salt & pepper.
  
• Place the egg whites in a shallow bowl. Mix the bread crumbs, Parmesan & Italian seasoning on a large plate.
  
• Dip each breast into the egg whites to coat both sides & then into the crumb mixture patting the crumbs so they fully cover the chicken.
  
• Bake the chicken until the crust is golden and the meat is firm, about 15 minutes.
  
• Preheat oven broiler. Spoon the tomato sauce over the chicken pieces, then top with the cheese & place underneath the broiler for 2-3 minutes or until the cheese is fully melted & bubbling. Serve garnished with basil (if using).