Chicken Parmigiana

• 1 1/2 c. finely chopped onion
• 3 cloves garlic, minced
• vegetable cooking spray
• 3 c. peeled, seeded and chopped tomato (about 2 lb.)
• 1 1/2 tsp. dried whole oregano
• 1 tsp. dried whole basil
• 1/2 tsp. ground pepper
• 1/4 tsp. salt
• 4 (4 oz.) skinned, boned chicken breast halves
• 1/4 c. all-purpose flour
• 1/4 c. grated Parmesan cheese
• 1 egg white, lightly beaten
• 1 Tbsp. extra virgin olive oil
• 1 c. (4 oz.) shredded part-skim Mozzarella cheese

1. Place onion and garlic in a medium saucepan coated with cooking spray.
2. Cover; cook over low heat for 15 minutes, or until tender.
3. Add tomato and next 4 ingredients.
4. Simmer, uncovered, for 45 minutes.
5. Set aside.
6. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap.
7. Flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
8. Combine flour and Parmesan cheese in a shallow dish.
9. Dip each piece of chicken in egg white; dredge in flour mixture.
10. Heat oil in a large nonstick skillet over medium-high heat.
11. Add chicken; cook for 2 minutes on each side, or until browned.

onion, garlic, vegetable cooking spray, tomato, oregano, basil, ground pepper, salt, allpurpose, parmesan cheese, egg, extra virgin olive oil, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384785 (may not work)