Chicken Parmigiana(makes 4 servings)
1 lb uncooked boneless, skinless chicken breasts, thinly pounded (4- 4 oz pieces)
2 large egg whites, lightly beaten
½ cup dried bread crumbs (premade or grind a couple of slices of bread to a fine consistency.)
1 TBS Italian seasoning (more or less to your taste)
½ tsp salt
1 tsp olive oil
1 ½ cups spaghetti sauce (whatever kind you like! Homemade, jarred, etc. or even just spiced up tomato sauce)
½ cup shredded mozzarella cheese
1 TBS grated parmesan cheese
Instructions:Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.
Place egg whites in a shallow bowl. Combine bread crumbs with Italian seasoning and salt; pour into another shallow bowl. Dip chicken in egg whites; turn to coat. Dip chicken in bread crumb mixture; turn to thoroughly coat.
Coat a large skillet with cooking spray and add oil; heat over medium-high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side.
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 chicken is cooked through and cheese is bubbly, about 25 minutes.
**I like to have this with just a big salad. It would be great with pasta as well. I usually double this since we love it and the leftovers are great as well.