Light Chicken Parmesan

Directions

1. 1
   Preheat oven to 425F, with rack in upper third.
2. 2
   Line a rimmed baking sheet with foil.
3. 3
   In a food processor, combine bread, Parmesan, oil, and a pinch each of salt and pepper.
4. 4
   Pulse until coarse crumbs form; transfer to a shallow bowl.
5. 5
   Place flour in a second shallow bowl; season with salt and pepper.
6. 6
   Place egg white in a third shallow bowl, and beat with a fork until frothy.
7. 7
   Dip top side of a chicken breast half in flour, shaking off excess.
8. 8
   Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere.
9. 9
   (Do not bread other side.)
10. 10
    Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet.
11. 11
    Bake until breadcrumbs are crisp and browned, 8 to 10 minutes.
12. 12
    Remove from oven; sprinkle with mozzarella.
13. 13
    Continue baking until chicken is cooked through and cheese is lightly browned, 2 to 4 minutes.
14. 14
    Meanwhile, place tomatoes (with puree) in a large skillet, and break them up with your fingers.
15. 15
    Add garlic; season with salt and pepper.
16. 16
    Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes.
17. 17
    Serve chicken with a generous amount of tomato sauce.
18. 18
    (Per Serving)
19. 19
    Calories: 389
20. 20
    Fat: 8.3g (2.3g Saturated Fat)
21. 21
    Protein: 55.9g
22. 22
    Carbohydrates: 18g
23. 23
    Fiber: 2.7g