Title: Chicken Mozzarella
Categories: Italian Poultry
Yield: 8 Servings
| 1/2 | c | Whole Wheat Breadcrumbs |
| 1/4 | c | Wheat Germ |
| 8 | | Boneless, Skinned Chicken |
| | | Breast Halves (2 Lbs.) |
| 1/2 | c | Skim Milk |
| 2 | ts | Sesame OR Vegetable Oil |
| 1 | cn | (8 Oz.) Tomato Sauce |
| 1 | tb | Minced Fresh Parsley |
| 1 | ts | Dried Basil |
| 1/8 | ts | Pepper |
| 1 | ts | Dried Oregano |
| 1 | cl | Garlic Minced |
| 1/2 | c | (2 Oz) Shredded Mozzarella |
Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From
Chicken. Place Chicken Between 2 Sheets Waxedpaper & Flatten To 1/4 Inch
Thickness, Using A Rolling Pin OR Meat Mallet. Dip Chicken in Milk, Dredge
in Bread Crumb Mixture. Coat A Large Skillet With Cooking Spray. Add Oil &
Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet & Cook Until
Browned On Both Sides. Drain On Paper Towels. Pour One Third Of Tomato
Sauce in Bottom Of A 13 X 9 X2 in. Baking Dish Coated With Cooking Spray.
Place Chicken Breasts in Dish. Pour Half Of Remaining Tomato Sauce Over
Chicken; Sprinkle With Parsley, Basil, Oregano, Pepper, Garlic & Cheese.
Top With Remaining Tomato Sauce. Bake At 350 For 30 Min.