chicken mozzarella
| Measure | Ingredient |
|---|---|
| ½ cup | Whole Wheat Breadcrumbs |
| ¼ cup | Wheat Germ |
| 8 | Boneless, Skinned Chicken |
| Breast Halves (2 Lbs.) | |
| ½ cup | Skim Milk |
| 2 teaspoons | Sesame OR Vegetable Oil |
| 1 can | (8 Oz.) Tomato Sauce |
| 1 tablespoon | Minced Fresh Parsley |
| 1 teaspoon | Dried Basil |
| ⅛ teaspoon | Pepper |
| 1 teaspoon | Dried Oregano |
| 1 clove | Garlic Minced |
| ½ cup | (2 Oz) Shredded Mozzarella |
Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From Chicken. Place Chicken Between 2 Sheets Waxedpaper & Flatten To ¼ Inch Thickness, Using A Rolling Pin OR Meat Mallet. Dip Chicken in Milk, Dredge in Bread Crumb Mixture. Coat A Large Skillet With Cooking Spray. Add Oil & Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet & Cook Until Browned On Both Sides. Drain On Paper Towels. Pour One Third Of Tomato Sauce in Bottom Of A 13 X 9 X2 in. Baking Dish Coated With Cooking Spray. Place Chicken Breasts in Dish. Pour Half Of Remaining Tomato Sauce Over Chicken; Sprinkle With Parsley, Basil, Oregano, Pepper, Garlic & Cheese. Top With Remaining Tomato Sauce. Bake At 350 For 30 Min.
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