Ingredients:
4 boneless, skinless chicken breast halves
1 egg white
1 tbsp water
1/4 cup crushed cornflakes
2 tbsp grated Parmesan cheese
1/4 tsp Italian seasoning
1 1/3 cups of your favorite tomato-based pasta sauce
4 oz pasta
1/4 shredded Mozzarella cheese (optional)
salt and pepper to taste
Non-stick cooking spray
How it's made:
Preheat oven to 400°. Lightly coat baking pan and set aside. In a small bowl combine egg white and water. In a separate small bowl combine crushed cornflakes, Parmesan, Italian seasoning, salt and pepper. Dip chicken breast halves one at a time first into the egg mixture, then into the cornflakes mixture, and place them in the baking pan. Bake for 15 minutes. Meanwhile, cook pasta according to package. In a small saucepan warm tomato sauce over medium heat. Serve chicken over pasta with tomato sauce on top. Sprinkle with mozzarella (optional).
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