Ingredients
- 2 slice whole-wheat sandwich bread, torn into pieces
- 1 tablespoon grated parmesan cheese
- 1 teaspoon olive oil
- 2 tablespoon all-purpose flour
- 1 tablespoon large egg white
- 4 tablespoon boneless, skinless chicken breast halves (6 to 8 ounces each)
- 3/4 cup shredded part-skim mozzarella cheese (3 ounces)
- 1 can (28 ounces) whole peeled tomatoes in purée
- 1 can garlic clove, minced
Preparation
Baking Directions:
1.Preheat oven to 425 degrees F, with rack in upper third.
Line a rimmed baking sheet with foil.
In a food processor, combine bread, Parmesan, oil and a pinch each of salt and pepper.
Pulse until coarse crumbs form; transfer to a shallow bowl.
Place flour in a second shallow bowl; season with salt and pepper.
Place egg white in a third shallow bowl, and beat with a fork until frothy.
2.Dip top side of a chicken breast half in flour, shaking off excess.
Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere.
(Do not bread other side.)
Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet.
3.Bake until breadcrumbs are crisp and browned, 8 to 10 minutes.
Remove from oven; sprinkle with mozzarella.
Continue baking until chicken is cooked through and cheese is lightly browned, 2 to 4 minutes.
4.Meanwhile, place tomatoes (with purée) in a large skillet, and break them up with your fingers.
Add garlic; season with salt and pepper.
Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes.
Serve chicken with a generous amount of tomato sauce.
Per serving: 389 calories; 8.3 grams fat (2.3 grams saturated fat); 55.9 grams protein; 18 grams carbohydrates; 2.7 grams fiber.
