Chicken mozzarella

Yield: 8 servings

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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