YUM: Chicken Parmesan

This week I finally got back in the kitchen to don my pink apron and cook my own dinner. It felt good to boycott fast food in favor of a home-cooked meal. I recycled one of my favorite Weight Watchers recipes: Parmesan Chicken served with spaghetti pasta and baked broccoli.

Chicken Parmesan
Serves: 1

Ingredients
4 oz boneless chicken breast
1 egg white, lightly beaten
2 tbsp dried Italian breadcrumbs
1 tsp olive oil
½ cup canned tomato sauce
2 tbsp part-skim shredded mozzarella cheese
½ cup pasta, cooked

Directions
1. Preheat oven to 350F. Coat a small oven-proof dish with cooking spray.
2. Brush chicken on both sides with egg white. Dip chicken in breadcrumbs. Turn to coat.
3. Heat oil in large skillet over medium heat. Add chicken; cook until lightly browned on both sides. Set aside.
4. Add ¼ cup tomato sauce to oven-proof dish. Place chicken on top. Pour remaining sauce over chicken. Sprinkle with cheese. Bake until bubbling, about 15 minutes.
5. Serve over pasta.