Low Fat Chicken Parm

This is a really easy and low-fat chicken parm recipe that always gets rave reviews from Mr. Ginger. It's a variation of this Cooking Light recipe but who has the time to make fresh sauce? If you're looking for a great pasta sauce, I'm obsessed with Carmine's marinara sauce. They sell it at Harris Teeter and other local markets, it goes well with everything. Also, I know it's more expensive but I only buy chicken in the Perdue Perfect Portions package. The convenience of controlled, single portions are great and you can just grab them out of the freezer for dinner. I serve this dinner with some pasta (tossed in the same sauce), steamed broccoli, and a small bread.

Chicken Parm
Servings: 2 to 3
Time: About 30 minutes
Preheat Oven: 350

Ingredients:
- 3 chicken breasts. The Perdue portions are about 4.8 ounces and about 1/2 inch thick
- 2 large egg whites, lightly beaten
- 1 1/2 cup of italian seasoned breadcrumbs
- 1/2 pasta sauce, you'll just spoon it out of the jar so no need to measure
- 1/2 mozzarella or parmesan cheese, whatever you have in the refrigerator works
- Cooking spray

To prepare chicken, dip each in egg whites first, then dredge in the breadcrumbs. Spray cooking spray into a pan on medium-high heat and place the chicken in the pan. Cook for 5 minutes on each side or until lightly browned.

Place the chicken in a baking dish, sprayed with cooking spray. Cook for 10 minutes, then remove and spoon pasta sauce on each chicken breast, top with your choice of mozzarella or parm, and cook for an additional 5 minutes. Aaaand done, super easy!