Chicken Parmigiana Sandwich
Fat-free Italian salad dressing
Uncooked boneless skinless chicken breast(s)
1 pound(s), four 4 oz breasts
Canned tomato sauce
Part-skim mozzarella cheese
¼ cup(s), shredded, shredded
8 slice(s), Italian-style, toasted
- Preheat oven to 400°F. Coat a baking pan with cooking spray.
- Place Italian dressing and bread crumbs in separate shallow bowls. Dip chicken in dressing and turn to coat; dip chicken in bread crumbs and turn to coat.
- Place chicken in prepared pan and bake for 15 minutes. Top with tomato sauce and cheese and bake until chicken is no longer pink, about 10 minutes more.
- Place each chicken breast on 1 slice of bread; top with remaining slices of bread and serve.