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Chicken mozzarella

Yield: 8 servings

Ingredients:

• 1/2 c Whole Wheat Breadcrumbs 1 tb Minced Fresh Parsley
• 1/4 c Wheat Germ 1 ts Dried Basil
• 8 Boneless Skinned Chicken 1/8 ts Pepper Breast Halves (2 Lbs.) 1 ts Dried Oregano
• 1/2 c Skim Milk 1 cl Garlic Minced
• 2 ts Sesame OR Vegetable Oil 1/2 c (2 Oz) Shredded Mozzarella
• 1 cn (8 Oz.) Tomato Sauce

Instructions:

Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From Chicken. Place Chicken Between 2 Sheets Waxedpaper & Flatten To 1/4 Inch Thickness Using A Rolling Pin OR Meat Mallet. Dip Chicken in Milk Dredge in Bread Crumb Mixture. Coat A Large Skillet With Cooking Spray. Add Oil & Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet & Cook Until Browned On Both Sides. Drain On Paper Towels. Pour One Third Of Tomato Sauce in Bottom Of A 13 X 9 X2 in. Baking Dish Coated With Cooking Spray. Place Chicken Breasts in Dish. Pour Half Of Remaining Tomato Sauce Over Chicken; Sprinkle With Parsley Basil Oregano Pepper Garlic & Cheese. Top With Remaining Tomato Sauce. Bake At 350 For 30 Min.

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