4 boneless skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
2 egg whites, lightly beaten
1 cup panko bread crumbs
2 Tbsp grated parmesan
1/2 Tbsp dried Italian seasoning
1 Tbsp EVOO
1 cup tomato sauce, I used Muir Glen Garlic
4 oz. fresh mozzarella
fresh basil (optional)
Cover chicken breast with parchment paper or plastic wrap & use meat mallet to pound chicken until it is uniformly 1/4" thick. Season with s& p.
Place egg whites in bowl. Mix bread crumbs, Parmesan, & italian seasoning on large plate.
dip each breast into egg whites & coat both sides, then into crumb mixture.
Heal oil in skillet & saute over medium heat. Cook chicken 3-4 minutes on each side until it is deeply brown & crunchy. Then cook another 2-3 minutes & transfer to baking pan.
Spoon tomato sauce over chicken pieces & put in oven @ 350 degrees. Cook 15 minutes or until chicken is done. A few minutes before it is done slice up the mozzarella & put a chunk on top & let melt.
*I also cooked up some penne & served it underneath the chicken for a yummy pasta dish!*