Chicken Parmesan

Also from Cook This, Not That!, Justin loved this one. It was fast and easy, also.

Chicken Parmesan

• 4 Boneless, skinless chicken breast halves
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 egg whites, lightly beaten
• 1 c bread crumbs (I used Panko. Awesome)
• 2 Tbsp grated Parmesan
• 1/2 Tbsp dried Italian seasoning
• 1 Tbsp olive oil
• 1 c. tomato sauce
• 4 oz. shredded part-skim mozzarella (I just used pepperjack. It changed the flavor, but oh well)
• fresh basil leaves (optional)

Pound chicken until it is uniformly 1/4" thick.
Season with salt and pepper
Place the egg whites in a shallow bowl. Mix the bread crumbs, Parmesan, and Italian seasoning on a large plate.
Dip each breast into the egg whites to coat both sides and then into the crumb mixture, patting the crumbs so they fully cover the chicken.
-Option 1: Fry in skillet --
Heat the oil in a large skillet or saute pan over medium heat. Cook the chicken for 3-4 minutes on the first side before turning. (The crust should be deeply browned and crunchy.) Cook for another 2-3 minutes, then transfer the chicken to a baking sheet.
-Option 2: Bake in oven (what I did)
Bake chicken breasts in a 400 degree F oven until the crust is golden and the meat is firm, about 15 minutes.
-With both options:
Spoon the tomato sauce over the chicken pieces, then top with the cheese and place underneath the broiler for 2-3 minutes or until the cheese is fully melted an bubbling. Serve garnished with basil (if using).

I served this over spaghetti with some of the tomato sauce mixed in. The book suggests garlicky sauteed spinach. Probably not going to do that yet.