Pan-Fried Chicken Parm

Categories: Chicken, Italian

Ingredients

• Two 4 oz boneless skinless lean chicken breasts
• 1/2 cup Fiber One bran cereal
• 1 1/2 tsp Italian seasoning
• 1/2 tsp garlic powder, divided
• 1/2 tsp onion powder, divided
• 1/8 tsp salt
• 1/4 cup canned tomato sauce
• 1/4 cup egg beaters
• 1/2 cup shredded reduced-fat mozzarella cheese
• Optional: black pepper

Directions

1. Place chicken in a large ziplock and, removing as much air as possible, seal the bag. Carefully pound chicken through the bag with a meat mallet or heavy can, until it is uniformly about 1/2 inch thick.

2. Using a blenderor food processor, grind Fiber One cereal to a breadcrumb-like consistency.

3. In a medium bowl, combine “bread crumbs” with italian seasoning, 1/4 tsp garlic powder, 1/4 tsp onion powder, and salt. Feel free to season your breadcrumbs with as much pepper, additional salt and spices you like. Mix well.

4. In a small bowl, mix tomato sauce with remaining garlic powder and onion powder. Set aside.

5. Place egg beaters in a separate medium bowl. Coat raw chicken very well on both sides with the egg beaters. Then place chicken in the crumb mixture, and coat thoroughly on both sides.

6. spray a large skillet with nonstick spray, and bring to medium-high heat. Place chicken in the skillet and cook for 4 minutes on each side, or until chicken is cooked through.

7. Once the chicken is fully cooked, spread 2 Tbsp sauce over each cutlet, while chicken is still in the skillet. Evenly sprinkle cheese over the sauce covered cutlets.

8. Reduce heat to low and cover skillet. Continue to cook for 2-3 minutes, until cheese has melted.

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