Oven-fried chicken parmesan
Note: Panko is a Japanese breadcrumb that is large and light and gives a particular nice crunchy crust. It's found with other breadcrumbs; regular dry breadcrumbs can be substituted. From "Cooking Light Comfort Food."
• 1/4 c. flour
• 1/2 tsp. dried oregano
• 1/4 tsp. salt
• 2 egg whites, lightly beaten
• 3/4 c. panko breadcrumbs (see Note)
• 4 (6-oz.) skinless, boneless chicken breast halves
• 2 tbsp. olive oil, divided
• Cooking spray
• 1/2 c. prepared tomato-basil pasta sauce
• 1/2 c. (2 oz.) grated Parmigiano-Reggiano cheese
• 3/4 c. (3 oz.) shredded part-skim mozzarella cheese
Preheat oven to 450 degrees.
Combine flour, oregano and salt in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish.
Dredge 1 chicken breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure 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 for 5 minutes. Turn chicken over; top each piece of chicken with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.