Chicken Parmigiana

By Debbie54

Ingredients

• 3 oz baked whole grain wheat crackers, such as Triscuits (about 12)
• 1/3 cup fresh flat-leaf parsley
• ½ tsp dried oregano
• Coarse salt and freshly ground pepper
• 1 can (28oz) diced tomatoes (no salt added), with juice
• ½ medium onion (3oz), coarsely chopped
• 2 garlic cloves, coarsely chopped (2 tsp)
• 1 Tbsp extra-virgin olive oil
• 2 large eggs whites
• 6 boneless, skinless chicken breast halves (6oz each)
• 3 oz part-skim mozzarella cheese, grated (about 1 cup)
• 1 oz pecorino romano cheese, finely grated (about ½ cup)

Preparation

Step 1

1)Preheat oven to 425°. Pulse crackers, parsley, oregano, and 1 tsp salt in a food processor until finely ground. Season with pepper, and transfer to a plate. Puree tomatoes with juice, onion, garlic, and ½ tsp salt with an immersion blender or in clean food processor until smooth.

2)Coat a 9x13-inch baking dish with oil. Lightly whisk egg whites, and transfer to a shallow dish. Dip each chicken br4east half in whites to fully coat; let excess drip off. Dredge chicken in crumb mixture, lightly pressing, to coat both sides.

3)Transfer chicken to prepared baking dish, and flip once to coat in oil. Bake until crisp, about 10 minutes.

4)Pour tomato sauce over chicken, allowing some sauce underneath each piece. Top with cheeses, and bake until bubbling and top is lightly browned, 15-20 minutes.