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1
Preheat oven to 425F, with rack in upper third.
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2
Line a rimmed baking sheet with foil.
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3
In a food processor, combine bread, Parmesan, oil, and a pinch each of salt and pepper.
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4
Pulse until coarse crumbs form; transfer to a shallow bowl.
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5
Place flour in a second shallow bowl; season with salt and pepper.
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6
Place egg white in a third shallow bowl, and beat with a fork until frothy.
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7
Dip top side of a chicken breast half in flour, shaking off excess.
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8
Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere.
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9
(Do not bread other side.)
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10
Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet.
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11
Bake until breadcrumbs are crisp and browned, 8 to 10 minutes.
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12
Remove from oven; sprinkle with mozzarella.
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13
Continue baking until chicken is cooked through and cheese is lightly browned, 2 to 4 minutes.
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14
Meanwhile, place tomatoes (with puree) in a large skillet, and break them up with your fingers.
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15
Add garlic; season with salt and pepper.
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16
Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes.
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17
Serve chicken with a generous amount of tomato sauce.
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18
(Per Serving)
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19
Calories: 389
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20
Fat: 8.3g (2.3g Saturated Fat)
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21
Protein: 55.9g
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22
Carbohydrates: 18g
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23
Fiber: 2.7g
