Light Chicken Parmesan

• Meat

  • 1 lb Chicken breasts

• Produce

  • 1 tbsp Garlic
  • 1 20 oz can Tomatoes

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 1/4 cup Flour
  • 2 tsp Italian seasoning
  • 1/4 tsp Pepper
  • 3/4 tsp Salt

• Bread & Baked Goods

  • 1/4 cup Italian breadcrumbs

• Dairy

  • 4 tbsp Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated

Found on yellowblissroad.com

Ingredients

• Sauce:
• 1-20 oz can crushed tomatoes
• ½ tsp salt
• 2 tsp Italian seasoning
• 1 Tbsp minced garlic
• Chicken:
• 1 pound of chicken breasts, pounded into cutlets
• ¼ cup Italian Breadcrumbs
• ¼ cup Grated Parmesan Cheese
• 2 egg whites
• ¼ cup flour
• ¼ tsp salt
• ¼ tsp pepper
• 4 Tbsp shredded Mozzarella cheese

Directions

• In a medium sauce pan, heat tomatoes with salt, Italian Seasoning and minced garlic. Bring to a boil, then cover and simmer until ready to serve.
• Preheat oven to 400 degrees.
• Spray a 13 x 9 baking dish with cooking spray. Spoon just enough of the tomato sauce to cover the bottom of the dish, and spread evenly.
• Prepare three shallow bowls - one with sifted flour and salt and pepper, whisk egg whites in the second, and mix the breadcrumbs with the Parmesan Cheese in the third.
• Coat one side of the chicken in flour, then egg white, then the breadcrumb mixture. Place breaded side up in the prepared baking dish.
• Bake in the preheated oven for 15-20 minutes, or until juices are clear and top is browned.
• Sprinkle cheese on top of chicken, if desired, during the last five minutes of cooking time.
• Spoon tomato sauce on top of chicken.
• Serve with pasta or veggies.