Updated Chicken Parmesan

• 2 small boneless skinless chicken breasts (1/2 lb./225 g)
• 1 Tbsp. flour
• 1 egg white, lightly beaten
• 1 large shredded wheat biscuit, finely crushed
• 1 cup cherry tomatoes, cut in half
• 2 Tbsp. Kraft Calorie-Wise Balsamic Vinaigrette Dressing
• 2 Tbsp. Cracker Barrel Shredded Part Skim Mozzarella Cheese

1. Heat oven to 400 degrees F.
2. Dip chicken in flour, then in egg and biscuit crumbs, turning to evenly coat both sides of each breast.
3. Place in single layer in shallow pan.
4. Bake 20 min.
5. or until chicken is done (170 degrees F).
6. Meanwhile, bring tomatoes and dressing to boil in skillet on medium heat; simmer on low heat 10 min.
7. or until thickened, stirring occasionally.
8. Top chicken with cheese; bake 3 to 5 min.
9. or until melted.
10. Serve topped with tomato mixture.

chicken breasts, flour, egg, shredded wheat biscuit, cherry tomatoes, dressing, barrel

Taken from www.kraftrecipes.com/recipes/updated-chicken-parmesan-109820.aspx (may not work)