don't worry too much about the exact measurements...the bought Italian bread crumbs are good to use too!
Ingredients:
1 jar spaghetti sauce (approx. 26 oz.)
1-8 oz. can tomato sauce
½ C. fine, dry bread crumbs
2 egg whites, lightly beaten
4 skinless, boneless chicken breast halves (1 lb. total)
(I like to use chicken tenders)
1/3 C. finely shredded mozzarella cheese
2 T. grated parmesan cheese
Preheat oven to 350 degrees. Mix spaghetti sauce and tomato sauce. Lightly cover bottom of 12x7½ baking dish with part of the mixture. Set aside. Place bread crumbs in a shallow dish. Place egg whites in another shallow dish. Dip chicken in egg whites; then roll it in bread crumbs to coat.
Lightly spray an unheated large skillet with olive oil no-stick spray. Heat skillet over medium heat. Add chicken and cook about 4 minutes on each side or until browned. Transfer chicken to prepared baking dish. Top with remaining spaghetti sauce mixture. Sprinkle with cheeses.
Bake about 20 minutes or until the chicken is no longer pink and the cheeses are melted and bubbly.
(I like to serve this over linguini.)
from Aunt Joy Cleek
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