POWER PARM – BAKED WHEY CHICKEN PARMESAN
- 1/3 cup whole wheat bread crumbs
- 1 cup Whey Crisps (crushed)
- 1/2 tsp. salt
- 1/2 tsp dried oregano leaves
- 1/2 tsp dried basil leaves
- 1/2 tsp black pepper
- 12 oz boneless chicken breasts, pounded thin
- 1 egg white, beaten
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1 1/2 cups tomatoes puree
- 1/8 tsp crushed red pepper flakes
Preheat oven to 425° F. Spray an 8" square baking pan with non-stick cooking spray.
Combine bread crumbs, Whey Crisps and 1/4 tsp each of salt, oregano, basil and black pepper.
Dip each chicken breast into egg white, then into whey and crumb mix.
In large non-stick skillet, heat oil; add coated chicken breasts. Cook over medium-high heat, 1 minute each side, until lightly browned; transfer to baking pan. Add onion to skillet; cook, stirring constantly, until golden brown. Stir in garlic; cook one minute longer. Stir in tomatoes puree and crushed red pepper; bring mixture to a boil. Reduce heat; simmer, stirring occasionally. Stir in remaining each of salt, oregano, basil and black pepper.
Pour tomatoes mixture over chicken over chicken sprinkle with low fat cheese.
Bake 20 minutes, or until chicken is cooked through. Garnish with fresh basil.