Category: Poultry Dishes

Serves: 4

Ingredients

• 1/4 cup Bob’s Red Mill gluten free flour
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 2 large egg whites, lightly beaten
• 1/2 cup gluten free bread breadcrumbs
• 4 (6 oz) skinless, boneless chicken breast halves
• 2 Tbsp olive oil, divided
• Cooking spray
• 1/2 cup jarred tomato-basil pasta sauce
• 1/2 cup (2 oz) grated Parmigiano-Reggiano cheese
• 3/4 cup (3 oz) shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 450F.
2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place breadcrumbs in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in breadcrumbs. Repeat procedure with the 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 450F for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoones P-R cheese, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.

Nutrition Facts

Calories 401, Fat 16.9g (Sat 6.4g), Protein 44.4g, Carbohydrates 15.9g, Fiber 0.6g, Cholesterol 95mg, Iron 1.8mg, Sodium 719mg, Calcium 352mg