4 small boneless skinless chicken breast halves (1 lb.)
1/2 tsp salt
1/2 tsp black pepper
2 egg whites, lightly beaten
1 cup bread crumbs
2 tbsp grated parmesan
1/2 tbsp dried Italian seasoning
1 tbsp olive oil
1 cup tomato sauce
4 oz shredded part-skim mozzarella
Fresh basil leaves
Instructions
Preheat broiler. Cover chicken breast with parchment paper or plastic wrap and, using a meat mallet or a heavy-bottomed pan, pound the chicken until it is uniformly 1/4 inch thick. Season with salt and pepper.
Place the egg whites in a shallow bowl. Mix the bread crumbs, Parmesan, and Italian seasoning on a large plate. Dip each breast in egg white to coat both sides, and then into crumb mixture, patting the crumbs so they completely cover the chicken.
Heat the oil in a large skillet or saute pan over med heat. Cook the chicken for 3-4 min on the first side before turning (crust should be deeply browned and crunchy) cook for another 2-3 min, and transfer to a baking sheet.
Spoon tomato sauce over chicken, top with cheese, and put under broiler for 2-3 min or until cheese is fully melted and bubbly. Serve garnished with basil.
Serving
Suggestions
Serve with garlic bread and a salad.
Originally Submitted
2/9/2011
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