CHICKEN PARMESAN

From: "The Pampered Chef: "It's Good For You"

INGREDIENTS:

• 8 boneless, skinless chicken tenders
• 2 egg whites
• 1 garlic clove, pressed
• 1 c. seasoned croutons, grated (1/2 c. crumbs)
• 1/4 c grated fresh Parmesan Cheese (I skipped this for dairy free)
• 1 tsp. dried Oregano leaves
• 1/8 tsp. black Pepper
• 2 Tbsp. All-Purpose Flour
• 4 oz cooked Angel Hair Pasta
• 1 Jar Prego (or other favorite marinara)
• 1/4 c. shredded Mozerella Cheese (I skipped this for dairy free)

DIRECTIONS:

• Preheat oven to 425 degrees.
• Beat egg white until frothy.
• Press garlic into egg whites using a garlic press.
• Grate croutons and Parmesan cheese (I used my blender). Place on a plate or in shallow bowl.
• Add Oregano & Black Pepper to the crumb mix, mix well.
• Coat chicken with flour. Dip into egg white mixture. Coat both sides of each piece of chicken. Shake off excess. Discard any remaining mixture. Place each piece of chicken on a lightly sprayed pan. Bake for 20-25 or until chicken is no longer pink.
• Meanwhile, cook pasta according to package directions and drain.
• Heat marinara sauce.
• Plate pasta. Top with chicken and a small amount of marinara. Top with mozzarella.