1/3 Cup fresh bread crumbs
2 tbsp grated parmesan cheese
3/4 tsp dried rosemary
1/2 tsp paprika
3 egg whites
4 skinless, boneless chicken breast halves
3/4 cup low sodium tomato sauce
1 clove garlic, crushed
1 tsp dried basil
1/4 cup chopped fresh parsley
1. Preheat oven to 400, line baking sheet with foil, spray with cooking spray.
2. On plate lined with wax paper, combine bread crumbs, cheese, rosemary, and paprika. Place egg whites in shallow dish; beat slightly. Dip each piece of chicken in egg and then bread crumb mixture to coat. Place chicken on prepared baking sheet.
3. Bake chicken for 20 minutes and use tongs to turn so that both sides are baked golden crisp (about 10 minutes on second side).
4. While chicken is baking, prepare the sauce. In small sauce pan, combine tomato sauce, garlic and basil. Cook over medium heat; stir in parsley. Divide sauce among individual serving plates; top with chicken.
Bread chicken breasts as directed (step 2). Freeze, uncooked, in individual re-sealable plastic bags for up to one month. Thaw in the refrigerator, bake as directed in step 3.
Recipe from Healthy Meals in Minutes Recipe Card (Hey – there’s hope for junk mail yet!)