Chicken mozzarella
8 servings
Ingredients
| Quantity | 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 |
Directions
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.