4 8-ounce skinless chicken breasts, pounded to 1/2"
1 cup flour
1 container egg substitute
2 tbsp each of fresh oregano, basil, Italian parsley, finely chopped
2 cups unseasoned bread crumbs
1/3 cup Parmesan cheese
Olive oil spray
2 cups low fat chunky spaghetti sauce, heated
1 cup low fat mozzarella, shredded

Chicken Parmesan

1. Dredge chicken in flour, dip in egg substitute.
2. Mix herbs with bread crumbs and parmesan cheese, lightly coat chicken with mixture.
3. Spray baking sheet and chicken with olive oil spray, place chicken on baking sheet, and bake at 375 degrees F for approximately 25 minutes.
4. Top cooked chicken with spaghetti sauce and mozzarella.