Breast of Chicken Parmesan

Yield: 4 servings

Coating:
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
3/4 cup flavored bread crumbs
2 egg whites

4 boneless, skinned chicken breast halves (about 12 oz.)
2 Tbsp. oil
1/3 cup sweet wine, such as Sherry, Madeira or Marsala
3/4 cup beef broth
2 tsp. cornstarch
1 tsp. tomato paste
2 oz. mozzarella cheese, shredded

Preheat oven to 325 F. Prepare coating mixtures; combine flour, salt and
pepper on sheet of waxed paper. Reserve 4 tsp. Parmesan for chicken filling.
On second sheet of waxed paper, combine bread crumbs and remaining Parmesan.
Lightly beat egg whites in shallow bowl. Flatten chicken breast between sheets
of waxed paper. Sprinkle 1 tsp. Parmesan down the center of each cutlet. Fold
cutlet over to sandwich cheese. Repeat with remaining cutlets. Cover each
cutlet with waxed paper. Pound each lightly to seel halves together. Using
tongs, dip in flour to coat both sides, then into egg whites to coat. Place
gently in bread crumbs to cover well. Heat oil in nonstick skillet over medium
heat. Add chicken; brown, about 2 minutes per side. Place in 13x9x2" baking
dish. Pour wine into hot skillet; scrape up any browned bits with wooden
spoon. Stir together a little of the broth and the cornstarch in a small
bowl until smooth. Stir in remaining broth and tomato paste. Stir into
skillet. Bring to simmering. Pour a small amount of the sauce over chicken and
the remainder into dish around chicken. Bake at 325 F oven for 15 minutes or
until cooked through. Increase heat to boil. Scatter mozzarella over each
piece of chicken, dividing equally. Place under broiler until cheese is
melted, about 1 minute.

Source: Family Circle

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