Oven-Fried Chicken Parmesan (Cooking Light)

• 1/4 cup all-purpose flour
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 2 large egg whites, lightly beaten
• 3/4 cup panko breadcrumbs
• 4 (6 ounce) boneless skinless chicken breast halves
• 2 tablespoons olive oil, divided
• cooking spray
• 1/2 cup tomato-basil pasta sauce
• 1/2 cup parmigiano-reggiano cheese, grated
• 3/4 cup part-skim mozzarella cheese, shredded

1. Preheat oven to 450u0b0.
2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat with remaining chicken.
3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450u0b0 for 5 minutes.
4. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella.
5. Bake 6 minutes or until chicken is done.

flour, oregano, salt, egg whites, panko breadcrumbs, chicken breast halves, olive oil, cooking spray, tomatobasil pasta sauce, parmigianoreggiano cheese, mozzarella cheese

Taken from www.food.com/recipe/oven-fried-chicken-parmesan-cooking-light-419264 (may not work)