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Thursday, July 21, 2011

Chicken Parm

4 large chicken breasts, skinless, boneless
6 egg whites
1 cup grated parmesan
1/2 cup dry bread crumbs
2 tsp Italian seasoning
Olive oil
shredded mozzarella

Place egg whites in a shallow bowl, beat slightly.  Combine parmesan, bread crumbs and Italian seasoning in seperate bowl.  Cover bottom of frying pan with olive oil and begin heating at medium heat.  Chop each chicken breast into 3 or 4 equal(ish) pieces.  Dip each piece of chicken into egg whites and then coat with bread crumb mixture.  Place into hot oil.  Cook chicken for about 6 minutes on each side.  After the second side is cooked, cover each piece of chicken with a spoonful of sauce and top with mozzarella.  Cover dish and lower heat to a simmer.  Allow to cook, covered for 3 minutes, until cheese is melted.