1 lb. boneless, skinless chicken breasts 1 egg, whisked 1 cup bread crumbs (don't worry, you won't use anywhere near the entire cup, it's just to ensure there's enough to coat all of the chicken) 1/4 cup shredded Parmesan cheese 1 tsp. Italian seasoning 1/2 tsp. oregano Dash salt and pepper EVOO Part-skim mozzarella cheese Pasta sauce
Preheat oven to 350 degrees.
Spray skillet with nonstick cooking spray.
Combine bread crumbs, Parmesan, Italian seasoning, oregano, and salt and pepper in a medium-sized bowl. Coat chicken in egg, then dredge through chicken mixture. Brush each side with EVOO and place in skillet. Heat on medium-high heat for 2 minutes, or until coating is crispy. Flip and do the same on reverse side.
Spray glass baking dish with nonstick cooking spray. Place chicken in dish and bake for 25 minutes. Remove from oven, add 1/4 cup mozzarella cheese to each chicken breast, and pour pasta sauce over entire dish (not enough to fill it up, just enough to cover the bottom). Bake for another 10 minutes or until cheese is melted and golden brown.
VERY good over whole wheat pasta!
WW Info: 6 Points per chicken breast (Add additional points for any pasta)