Baking the chicken cutlet instead of frying it really lightens up this classic dish, while keeping it moist and full of flavor! Serve this with a big salad or steamed veggies for a complete dinner!
4 (8oz.) chicken breast halves, slices in half
3/4 cup seasons Panko breadcrumbs
3 egg whites
3/4 cup reduced fat mozzarella cheese
1 cup natural marinara sauce
Non-stick cooking spray
1. Preheat oven to 450F. Spray a large baking sheet lightly with non stick cooking spray.
2. Place breadcrumbs in one bowl and beaten egg whites in another. First dip the chicken into the egg whites and then into the breadcrumbs. Place on baking sheet and repeat with remaining pieces of chicken.
3. Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn the chicken over and bake for another 5 minutes.
4. Remove the chicken from the oven and spoon sauce over chicken. Then top with shredded cheese. Pop it in the oven for 5 more minutes or until cheese is melted.
Nutrition Information (8 servings):
Serving size: 1 piece