4 4 ounce pieces sliced thin, skinless chicken breast
1 16 ounce can low-sodium diced tomatoes
1 cup unflavored bread crumb
1/2 cup parmesan cheese
1/2 cup low fat milk
1 cup (no cholesterol) egg substitute
1 tblspn finely chopped fresh parsley
1 lg clove garlic, minced
salt & pepper to taste
Preheat oven to 350 degrees
Wash Chicken Breasts, and pat dry with paper towel, set aside.
Mix bread crumbs, parsley, garlic, salt and pepper and place in a plastic zip-lock bag. set aside.
In a bowl the size you can dip chicken pieces in.
Mix egg and milk together in bowl until fully blended.
Dip chicken in egg mixture, then put all 4 pieces in zip lock bag and shake until all pieces are covered evenly.
Pour 1/4 of the can of diced tomatoes into a 10-1/2x8x2inch non-stick baking dish, then add chicken pieces, pour the rest of the diced tomatoes over top; then sprinkle with parmesan cheese, and a dash of parsley.
Cover with foil; place in oven, and bake for 45 minutes; take out and remove foil, bake another 10-15 minutes, or until cheese is melted.
- Exchanges are approxamates
- Calories per serving 120
- Protein 22 g
- Fat 8 g
- Sodium 310 mg
- Cholesteral 90 mg
- Carbohydrates 9 g