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| 6 | Boneless, skinless chicken breast halves (lightly pounded if thick) |
| 3 gross | egg whites lightly beaten |
| 2/3 Tasse | Seasoned bread crumbs* |
| 2 Esslöffel | Olive oil** |
| 3 x ca. 30 g | Part skim mozzarella, sliced |
| 1 1/2 Tasse | skim milk evaporated |
| 1 Esslöffel | cornstarch |
| 1/2 Tasse | parmesan |
| 2 Esslöffel | parsley fresh, chopped |
| 1/4 Teelöffel | black pepper freshly ground |
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Preheat oven to 350 degrees. Heat 1 Tbs. Of oil in a large skillet over medium heat. Dip breasts in egg white, then in bread crumbs. Brown half the chicken in oil. Remove to a baking dish coated with non-stick spray. Repeat process using the remaining Tbs. Of oil and the rest of the chicken.
Top chicken with sliced mozzarella. In a small bowl, combine 3 Tbs. Of the evaporated milk with 1 Tbs. Corn starch. Mix well.
In a small saucepan over medium heat, combine remaining evaporated milk, parmesan, parsley and black pepper. When it begins to simmer, stir in corn starch mixture. Stir sauce until thickened, then pour over chicken. Bake for about 25 minutes.
* I ended up needing about an additional 1/2 cup or so of bread crumbs, and I was not coating them thickly
** I used half olive, half canola oil
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