1/4 cup all-purpose flour 1/2 tsp dried oregano 1/4 tsp salt 2 large egg whites, lightly beaten 3/4 cup panko breadcrumbs 4 (6 oz) skinless, boneless chicken breast halves 2 tbsp olive oil, divided 1/2 cup tomato and basil pasta sauce 1/2 cup grated Parmigiano-Reggiano cheese 3/4 cup shredded part-skim mozzarella cheese
1. Preheat oven to 450°F.
2. Mix together flour, oregano, and salt in a dish. Put beaten egg whites in a bowl and the breadcrumbs in another dish.
3. Fully coat one chicken breast in flour, then in egg whites, then in breadcrumbs. Repeat this process with the remaining breasts.
4. Heat a tablespoon of olive oil in a pan (make sure the pan can be put in the oven). Add chicken and cook for about two minutes. Add an additional tablespoon of olive oil, turn the chicken, and cook for another two minutes.
5. Spray cooking spray on the chicken and put pan in the oven. Bake for five minutes. Turn the chicken and top each breast with two tablespoons of sauce, two tablespoons of Parmigiano-Reggiano, and three tablespoons of mozzarella. Bake for six minutes or until chicken is cooked through and enjoy!
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