- 4
Ingredients
- 1 1/2 cups finely chopped onion
- 3 cloves garlic, minced
- Vegetable cooking spray
- 3 cups peeled, seeded, and chopped tomato (2 lbs.)
- 1 1/2 tsps dried whole oregano
- 1 tsp dried whole basil
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 4 (4-oz) skinned, boned, chicken breast hales
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 egg white, lightly beaten
- 1 Tbsp extra-virgin olive oil
- 1 cup (4 oz) shredded part-skim mozzarella
Preparation
Step 1
Place onion and garlic in a medium saucepan coated with cooking spray; cover and cook over low heat 15 minutes or until tender. Add tomato and next 4 ingredients; simmer, uncovered, 45 minutes. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
Combine flour and Parmesan cheese in a shallow dish. Dip each piece of chicken in egg white; dredge in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned.
Arrange chicken in an 11 x 7 x 2-inch baking dish or individual gratin dishes coated with cooking spray.
Pour tomato mixture evenly over chicken, and sprinkle with mozzarella cheese.
Bake, uncovered, at 350 degrees for 20 minutes or until thoroughly heated.