Low Fat Chicken Parmesan Mediterranean

• 4 boneless skinless chicken breasts
• 3 -4 tablespoons mixed Italian herbs
• 1 cup breadcrumbs
• 400 g canned tomatoes
• 1/2 cup reduced-fat feta cheese
• 1/2 cup low fat mozzarella
• cooking spray

1. NOTE: I cut chivken breasts horizontally as I like thinner chicken breasts.
2. RINSE chicken and pat dry; rub with Italian herbs.
3. In bowl, combine breadcrumbs and feta cheese.
4. NOTE: I used the back of a fork to break down feat cheese into much smaller pieces.
5. DREDGE chicken breasts into breadcrumb mixture making sure both sides are coated.
6. I used Health Griller (lightly sprayed)but you can also make this on the stovetop in a lightly oiled fry pan.
7. COOK about 6 minutes until golden brown.
8. Place chicken breasts on flat tray.
9. Spoon canned tomatoes over top of chicken breast and cover with mozarella cheese; place under griller until tomato sauce is hot and cheese has melted
10. NOTE: I used Canned tomatoes with Basil and Garlic for more flavouring; can use any type pasta sauce too -- is simply up to you! :).
11. NOTE: Can heat up canned tomatoes or tomato sauce before you put it in the chicken -- I just spoon it out of the can for ease.
12. NOTE: These freeze well.
13. NOTE: Depending on the size of your chicken breasts, you may have to adjust for more or less breadcrumb/feta combination.
14. ENJOY!

chicken breasts, breadcrumbs, tomatoes, feta cheese, mozzarella, cooking spray

Taken from www.food.com/recipe/low-fat-chicken-parmesan-mediterranean-247567 (may not work)