Ritzier Chicken(Lo-Fat) - cooking recipe

Ingredients

6 chicken breast halves, boned and skinned (1 1/2 lb.)
3 egg whites, lightly beaten
3/4 c. bread crumbs
2 tsp. olive oil, divided
3 oz. part skim Mozzarella cheese, sliced
1 Tbsp. cornstarch
1 1/2 c. evaporated skim milk
2 oz. freshly grated Parmesan cheese (1/2 c.)
2 Tbsp. chopped parsley
1/8 tsp. freshly ground black pepper

Preparation

Dip chicken breast halves into beaten egg whites and coat with bread crumbs.
Heat 1 teaspoon oil in frying pan on medium heat. Add half the chicken and brown lightly on both sides. Remove from pan and place in baking dish.
Repeat with remaining oil and chicken. Top with slices of Mozzarella cheese. Dissolve cornstarch in 3 tablespoons evaporated milk.
Heat remaining milk, Parmesan cheese, parsley and pepper in saucepan. Add cornstarch mixture and cook until sauce thickens.
Pour over chicken and bake at 350\u00b0 for 25 minutes. Serve immediately.
(May be prepared ahead and refrigerated for a day or two before baking, if necessary, then bake 30 minutes.)
Makes 6 servings.