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1/3 cup fresh bread crumbs
2 tablespoons grated Parmesan cheese
3/4 teaspoon dried rosemary
1/2 teaspoon paprika
3 egg whites
4 skinless, boneless chicken breast halves (4 ounces each)
For the Sauce
3/4 cup low-sodium tomato sauce
1 clove garlic, minced
1 teaspoon dried basil
3/4 cup chopped fresh parsley
1. Preheat oven to 400° F. Line
a baking sheet with foil; spray with vegetable cooking
spray.
2. On waxed paper, combine bread
crumbs, Parmesan, rosemary, and paprika. Mix well.
3. In a shallow bowl, lightly
beat egg whites. Dip each piece of chicken into egg
whites, draining off excess. Dredge in break crumb
mixture, turning to coat.
4. Place chicken on prepared
baking sheet. Bake for 20 minutes. Turn chicken and bake
until crisp and golden, about 10 minutes.
5. While chicken is baking,
prepare the sauce. In a small saucepan, cook tomato
sauce, garlic, and basil over medium heat for 5 minutes.
Remove from heat; stir in parsley. Place some sauce on
serving plates; top with chicken. Drizzle with remaining
sauce.
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