Even the kids love it! Thin chicken breasts are dusted in bread crumbs (seasoned with Parmesan cheese, basil, and oregano), then baked for 10-12 minutes. Top with mozzarella, return to oven for 1 minute. Serve with a favorite organic spaghetti sauce.
Ingredients
- spaghetti sauce: 2 cups
- egg white: 1 piece
- water: 1 Tbsp
- all-purpose flour: 0.5 cup
- dry bread crumbs: 1 cup
- Parmesan cheese: 2 Tbsp (grated)
- basil: 0.5 tsp (dried)
- oregano: 0.5 tsp (dried)
- salt: 0.25 tsp
- ground black pepper: 0.125 tsp
- skinless, boneless chicken breast halves: 4 piece (4 ounce, pounded 1/4 inch thick)
- butter-flavored cooking spray:
- mozzarella cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 450 degrees F (230 degrees C). Pour spaghetti sauce into a saucepan over low heat.
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Whisk egg white and water together in a shallow bowl until evenly combined. Spread the flour out onto a plate. In a shallow bowl, mix the bread crumbs, Parmesan cheese, basil, oregano, salt, and black pepper until thoroughly combined.
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Dip the chicken breasts into the flour, and shake off loose flour; dip them into the egg white, then gently press into the seasoned crumbs. Shake off loose crumbs; spray both side of the chicken breasts with the cooking spray. Lay the chicken breasts onto a nonstick baking sheet.
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Bake the chicken breasts in the preheated oven until golden brown, 10 to 12 minutes. Remove from oven, and sprinkle with the mozzarella cheese; return to oven and bake until the cheese is melted and starting to brown, 1 to 2 more minutes. Serve topped with the hot spaghetti sauce.
