Chicken Parmigiana

Recipe Ingredients

1/3 cup	20g / 0.7oz	All-purpose flour
1/4 teaspoon	1.3ml	Garlic powder
1/4 teaspoon	1.3ml	Paprika
1/4 teaspoon	1.3ml	Pepper
6		Boneless skinless chicken breast halves
2		Egg whites - lightly beaten
2 cups	125g / 4.4oz	Cornflakes - coarsely crushed
		Vegetable cooking spray
26 oz	738g	Low-fat spaghetti sauce - (1 jar)
3 oz	85g	Shredded part-skim mozzarella cheese - (3/4 cup)

Recipe Instructions

Combine the first 4 ingredients in a shallow dish. Dredge each piece of chicken in the flour mixture. Dip each piece of chicken in egg whites; dredge in cornflakes.

Arrange chicken in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350 degrees for 25 minutes or until crisp.

Place spaghetti sauce in a medium saucepan, and cook over medium heat until thoroughly heated. Pour sauce over chicken, and sprinkle with cheese. Bake an additional 5 minutes or until cheese melts. Yield: 6 servings (serving size: 1 chicken breast half and 1/2 cup sauce).

Source:
Cooking Light, June 1995, page 110

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