Chicken Mozzarella

Course : Chicken
Serves: 8
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1/2 cup whole wheat breadcrumbs
1 tablespoon minced fresh parsley
1/4 cup wheat germ
1 teaspoon dried basil
8 medium boneless -- skinned chicken breast halves -- (2 lbs.)
1/8 teaspoon pepper
1 teaspoon dried oregano
1/2 cup skim milk
10 milliliters garlic minced
2 teaspoons sesame or vegetable oil
1/2 cup shredded mozzarella -- (2 oz)
1 can tomato sauce -- (8 oz.)

Preparation / Directions:

Combine Breadcrumbs and Wheat Germ; Set Mixture Aside. Trim Excess Fat From Chicken. Place Chicken Between 2 Sheets Waxedpaper and Flatten To 1/4 Inch Thickness, Using A Rolling Pin OR Meat Mallet. Dip Chicken in Milk, Dredge in Bread Crumb Mixture. Coat A Large Skillet With Cooking Spray. Add Oil and Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet and Cook Until Browned On Both Sides. Drain On Paper Towels. Pour One Third Of Tomato Sauce in Bottom Of A 13 X 9 X2 in. Baking Dish Coated With Cooking Spray. Place Chicken Breasts in Dish. Pour Half Of Remaining Tomato Sauce Over Chicken; Sprinkle With Parsley, Basil, Oregano, Pepper, Garlic and Cheese. Top With Remaining Tomato Sauce. Bake At 350 For 30 Min.

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