| 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.
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