Ingredients
4
boneless skinless chicken breasts (1 lb)
1/3
cup Progresso™ Italian style bread crumbs
2
tablespoons grated Parmesan cheese
1/4
cup fat-free egg product or 2 egg whites
1
tablespoon vegetable oil
1
small green bell pepper, chopped (1/2 cup)
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (8 oz) tomato sauce
1/2
cup reduced-fat shredded mozzarella cheese (2 oz)
Preparation
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
In shallow dish, mix bread crumbs and Parmesan cheese. In another shallow dish, place egg product. Dip chicken into egg product, then coat with crumb mixture.
In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook about 5 minutes, turning once, until brown on both sides.
Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with mozzarella cheese.
