Recipe for the week: chicken parmesan
Not sure where I found this one - it's on the internet somewhere.
1 lb BSCBs
2 egg whites
1/2 c bread crumbs
1 tbsp Italian seasoning (or: some each of oregano, parsley, basil, sage)
1 tsp olive oil
1 1/2 c tomato sauce
1/2 c shredded mozzarella
1 tbsp grated Parmesan
Preheat oven to 350. Grease 8" or 9x13" pan (depending on size of chicken breasts)
If chicken breasts are >4 oz each, pound somewhat flat.
Lightly beat egg whites, pour onto one plate; combine bread crumbs + seasoning on second plate.
Heat oil in skillet.
Dip each breast in the egg white, followed by the bread crumbs; cook chicken in skillet until brown and no longer pink in center. (Recipe says 4 min/side; that's only for really thin breasts.)
Pour 1/2 c sauce into pan. Add chicken breasts, top with remaining sauce and cheese. Bake for ~25 minutes or until cheese is lightly browned and sauce is bubbly.
1 lb BSCBs
2 egg whites
1/2 c bread crumbs
1 tbsp Italian seasoning (or: some each of oregano, parsley, basil, sage)
1 tsp olive oil
1 1/2 c tomato sauce
1/2 c shredded mozzarella
1 tbsp grated Parmesan
Preheat oven to 350. Grease 8" or 9x13" pan (depending on size of chicken breasts)
If chicken breasts are >4 oz each, pound somewhat flat.
Lightly beat egg whites, pour onto one plate; combine bread crumbs + seasoning on second plate.
Heat oil in skillet.
Dip each breast in the egg white, followed by the bread crumbs; cook chicken in skillet until brown and no longer pink in center. (Recipe says 4 min/side; that's only for really thin breasts.)
Pour 1/2 c sauce into pan. Add chicken breasts, top with remaining sauce and cheese. Bake for ~25 minutes or until cheese is lightly browned and sauce is bubbly.