Recipe: Chicken Mozzarella (skillet and microwave)

CHICKEN MOZZARELLA

1/2 cup whole wheat breadcrumbs
1/4 cup wheat germ
2 pounds boned, skinned chicken breast halves
1/2 cup skim milk
Vegetable cooking spray
2 teaspoons sesame or vegetable oil
1 (8 ounce) can no-salt-added tomato sauce
1 tablespoon minced fresh parsley
1 teaspoon dried whole basil
1 teaspoon dried whole oregano
1/8 teaspoon pepper
1 clove garlic, minced
1/2 cup shredded mozzarella cheese

Combine breadcrumbs and wheat germ; set aside.

Place chicken between 2 sheets of waxed paper, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.

Dip chicken in milk; dredge in breadcrumb mixture.

Coat a large skillet with cooking spray; add oil, and place over medium 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 13x9x2-inch baking dish; add chicken. Pour half of remaining tomato sauce over chicken; sprinkle with next 6 ingredients. Top with remaining tomato sauce.

Microwave, uncovered, at high for 8 to 10 minutes; rearrange chicken after 4 minutes.

Cover and let stand 2 minutes.

Servings: 8