Recipe for Chicken Mozzarella


1/2 cup whole wheat breadcrumbs
1/4 cup wheat germ
8 boneless, skinned chicken
1 breast halves (2 lbs.)
1/2 cup skim milk
2 teaspoon sesame or vegetable oil
1 can (8 oz.) tomato sauce
1 tablespoon minced fresh parsley
1 teaspoon dried basil
1/8 teaspoon pepper
1 teaspoon dried oregano
1 centiliter garlic minced
1/2 cup (2 oz) shredded mozzarella


Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From Chicken. Place Chicken Between 2 Sheets Waxedpaper & 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 & Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet & 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 & Cheese. Top With Remaining Tomato Sauce. Bake At 350 For 30 Min.

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