I've been in the mood...

...for Italian food lately. Here is another quick recipe I tried and it is scrum-deli-umptious!!

Chicken Parmigiana

4 servings

1 spray(s) olive oil cooking spray

4 – 4 oz boneless, skinless chicken breasts, thinly pounded

2 large egg white(s), lightly beaten

1/2 cup(s) dried bread crumbs or Panko

1 tbsp Italian seasoning

1/2 tsp table salt, or to taste

1 tsp olive oil

1 1/2 cup(s) canned tomato sauce

½ - 1 cup(s) part-skim mozzarella cheese, shredded

1 tbsp grated Parmesan cheese

Preheat oven to 350ºF. Coat an 9x13 pan with cooking spray.

Place egg whites in a shallow bowl. Combine breadcrumbs with Italian seasoning and salt; pour into another shallow bowl. Dip chicken in egg whites; turn to coat. Dip chicken in bread crumb mixture; turn to thoroughly coat.

Coat a large skillet with cooking spray and add oil; heat over medium-high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side.

Pour 1/2 cup of sauce into the prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheese and bake until chicken is cooked through and cheese is bubbly, about 25 minutes.