Yield: 8 servings
Measure | Ingredient |
---|---|
½ cup | Whole Wheat Breadcrumbs |
¼ cup | Wheat Germ |
8 \N | Boneless, Skinned Chicken |
\N \N | 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.