| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
Italian |
Italian, Poultry |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Whole Wheat Breadcrumbs |
| 1/4 |
c |
Wheat Germ |
| 8 |
|
Boneless, Skinned Chicken |
|
|
Breast Halves (2 Lbs.) |
| 1/2 |
c |
Skim Milk |
| 2 |
ts |
Sesame OR Vegetable Oil |
| 1 |
cn |
(8 Oz.) Tomato Sauce |
| 1 |
tb |
Minced Fresh Parsley |
| 1 |
ts |
Dried Basil |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Dried Oregano |
| 1 |
cl |
Garlic Minced |
| 1/2 |
c |
(2 Oz) Shredded Mozzarella |
INSTRUCTIONS
Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From
Chicken. Place Chicken Between 2 Sheets Waxedpaper & Flatten To 1/4 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.
A Message from our Provider:
“Don’t put a question mark where God puts a period.”