Chicken Parmesan

This is a healthy, lower-fat, still-yummy recipe for Chicken Parmesan.
Makes 4 servings

4 chicken breasts
2 T olive oil
1/3 c. egg whites
1 sleeve whole-wheat Ritz crackers
1 T Italian seasoning
1 tsp garlic salt
1 jar favorite tomato sauce
1 1/2 c. low-fat shredded mozzarella cheese
1 tsp dried parsley
2 c. whole wheat penne pasta, cooked

Heat olive oil in skillet on medium heat. Thaw chicken breasts, split them in half (not all the way through), and pound thin with meat mallet. In food processor, grind crackers, Italian seasoning, and garlic salt. Dip each chicken breast in egg, then into bread crumbs, then brown on both sides in skillet. You might have to do this in batches depending on how big your skillet is.

Preheat oven to 400 degrees. Spray 9 x 13 pan with nonstick cooking spray and put a layer of tomato sauce on bottom of pan. Once chicken is brown on both sides, lay chicken in single layer in pan. Once all chicken is in pan, pour 2 c. tomato sauce on chicken. Sprinkle cheese on top. I like to drizzle olive oil on top of everything then sprinkle about 1 tsp of dried parsley on top to give it a nice finishing look. Cook for about 20-25 minutes.

Mix 1 cup of tomato sauce in with cooked pasta so it won't dry out. Put pasta on plate first, then top with chicken. Enjoy!