Chicken Mozzarella
Yield
8 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
bread crumbs
whole wheat |
|
| 1 | tablespoon |
parsley leaves
minced fresh |
|
| ¼ | cup |
wheat germ
|
|
| 1 | teaspoon |
basil
dried |
*
|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | cup |
milk, skim
|
|
| 10 | milliliter |
garlic
minced |
*
|
| 2 | teaspoon |
sesame oil
|
|
| ½ | cup |
mozzarella cheese
shredded |
*
|
| 8 | ounces |
tomato sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
bread crumbs
whole wheat |
|
| 15 | ml |
parsley leaves
minced fresh |
|
| 59 | ml |
wheat germ
|
|
| 5 | ml |
basil
dried |
*
|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| 0.6 | ml |
black pepper
|
|
| 5 | ml |
oregano
dried |
|
| 118 | ml |
milk, skim
|
|
| 1E+1 | milliliter |
garlic
minced |
*
|
| 1E+1 | ml |
sesame oil
|
|
| 118 | ml |
mozzarella cheese
shredded |
*
|
| 231.2 | ml/g |
tomato sauce
|
|
Directions
Combine breadcrumbs and wheat germ.
Set mixture aside.
Trim excess fat from chicken.
Place chicken between 2 sheets waxed paper and flatten to ¼ 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 and place over medium hot heat until hot.
Add chicken to skillet and cook until browned on both sides.
Drain on paper towels.
Pour one third of tomato sauce in bottom of a 13 x 9 x 2 inch 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 and cheese.
Top with remaining tomato sauce.
Bake at 350℉ (180℃) F for 30 minutes.
