Chicken Parmigiana - cooking recipe

Ingredients

1 1/2 c. finely chopped onion
3 cloves garlic, minced
vegetable cooking spray
3 cans peeled, chopped tomatoes (about 2 lb.)
1 1/2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. pepper
1/4 tsp. salt
4 skinned, boned chicken breast halves
1/4 c. flour
1/4 c. grated Parmesan cheese
1 egg white, lightly beaten
1 Tbsp. extra virgin olive oil
1 c. shredded part skim Mozzarella cheese

Preparation

Place onions and garlic in medium saucepan coated with cooking spray; cover and cook over low heat 15 minutes or until tender. Add tomatoes and next 4 ingredients; simmer uncovered 45 minutes. Set aside.
Place each chicken breast between 2 sheets plastic wrap.
Flatten to 1/8-inch thickness, using meat mallet.
Combine flour and Parmesan cheese in shallow dish.
Dip each piece of chicken in egg white; dredge in flour mixture.
Heat oil in large nonstick skillet over medium-high heat.
Add chicken; cook 2 minutes on each side or until browned.
Arrange chicken in 11 x 7 x 2-inch baking dish coated with cooking spray.
Pour tomato mixture over chicken and sprinkle with Mozzarella.
Bake, uncovered, at 350\u00b0 for 20 minutes.