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Steps
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Sequence
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Step
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| 1 | Heat saucepan coated with cooking spray to medium warm. |
| 2 | Saute onion and garlic until tender, about 15 minutes. |
| 3 | Add tomatoes, oregano, basil, pepper and salt. |
| 4 | Cook uncovered for 45 minutes. |
| 5 | While tomatoe sauce is cooking, cut each chicken breast in half lengthwise. |
| 6 | Place one piece of chicken on a large piece of plastic wrap. Fold plastic wrap to cover chicken. Flatten chicken breast to 1/8 to 1/4 inch thick using a meat mallet or rolling pin. |
| 7 | Repeat for each peice of chicken. |
| 8 | Set up dredging station: |
| 9 | In shallow flat dish, combine flour and parmesan cheese. |
| 10 | In another shallow dish, beat egg white. |
| 11 | Dredge each chicken piece in egg white, then flour mixture. |
| 12 | Heat oil in large nonstick skillet over medium heat. |
| 13 | Add chicken, a couple of pieces at a time, and cook for 2 minutes per side until golden brown. |
| 14 | Preheat oven to 350 degrees. |
| 15 | Arrange browned chicken in a single layer in a 11X7 baking dish coated with cooking spray. |
| 16 | Cover chicken with tomato mixture when finished cooking. |
| 17 | Sprinkle mozzarella cheese over dish. |
| 18 | Bake, uncovered at 350 degrees for 20 minutes. |
