Chicken Parmesan

By á-2700

Ingredients

• 29 oz canned diced tomatoes, with Italian herbs (2 cans)
• 1 tsp Italian seasoning
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1 Tbsp sugar
• 1 Tbsp balsamic vinegar
• 1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces
• 1/2 cup(s) seasoned breadcrumbs, Italian
• 4 tsp olive oil, divided
• 1 spray(s) cooking spray
• 3/4 oz shredded part-skim mozzarella cheese
• 1/4 cup(s) grated Parmesan cheese, fresh

Preparation

Step 1

Combine first 5 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 35 minutes. Stir in sugar and vinegar; simmer 5 minutes.

Preheat oven to 350°.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1⁄2-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves to pan; cook 3 to 4 minutes on each side or until browned. Repeat procedure with remaining oil and chicken breast halves.

Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Pour tomato mixture evenly over chicken, and sprinkle with cheeses. Cover and bake at 350° for 35 minutes. Let stand 5 minutes. Yield: 4 servings (serving size: 1 chicken breast half, 3⁄4 cup tomato mixture, and 1 ounce cheese mixture). 8 points per serving.