1 egg white, lightly beaten
2 tbsp milk
1 cup dry bread crumbs
2 tbsp grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp dried oregano
8 boneless skinless chicken breast halves
1/4 cup butter
1 can (8-oz) tomato sauce
1 tsp dried basil
1 cup (4-oz) shredded mozzarella cheese
In a shallow bowl, combine the egg white and milk. In another bowl, combine the Parmesan cheese, bread crumbs, salt, pepper, garlic powder, cayenne pepper, and oregano. Dip each chicken piece in the egg white mixture then into the crumb mixture. Melt butter in a large skillet and brown the chicken on both sides until no longer pink and the juices run clear.
Meanwhile, heat tomato sauce and basil in a small saucepan until warm through. When the chicken is done, sprinkle the mozzarella cheese over the pieces. Remove from the heat and cover for 2 to 3 minutes for the cheese to melt. Pour the tomato basil sauce over chicken to serve.
1 cup dry bread crumbs
2 tbsp grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp dried oregano
8 boneless skinless chicken breast halves
1/4 cup butter
1 can (8-oz) tomato sauce
1 tsp dried basil
1 cup (4-oz) shredded mozzarella cheese
In a shallow bowl, combine the egg white and milk. In another bowl, combine the Parmesan cheese, bread crumbs, salt, pepper, garlic powder, cayenne pepper, and oregano. Dip each chicken piece in the egg white mixture then into the crumb mixture. Melt butter in a large skillet and brown the chicken on both sides until no longer pink and the juices run clear.
Meanwhile, heat tomato sauce and basil in a small saucepan until warm through. When the chicken is done, sprinkle the mozzarella cheese over the pieces. Remove from the heat and cover for 2 to 3 minutes for the cheese to melt. Pour the tomato basil sauce over chicken to serve.
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