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Categories:
flour oregano salt egg whites panko breadcrumbs chicken breast halves olive oil cooking spray tomato-basil pasta sauce parmigiano-reggiano cheese Mozzarella cheese
Viewed: 49 - Published at: 9 years agoIngredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 large egg whites, lightly beaten
- 3/4 cup panko breadcrumbs
- 4 (6 ounce) boneless skinless chicken breast halves
- 2 tablespoons olive oil, divided
- cooking spray
- 1/2 cup tomato-basil pasta sauce
- 1/2 cup parmigiano-reggiano cheese, grated
- 3/4 cup part-skim mozzarella cheese, shredded
Method
- Preheat oven to 450°.
- Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat with remaining chicken.
- Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes.
- Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella.
- Bake 6 minutes or until chicken is done.
