4 chicken breast halves skinless, boneless
1 medium tomato or several small ones, about 1 cup
2 tbsp Parmesan cheese
2 spring oregano or 1 tsp dried
2 sprig basil or 1 tsp dried
Salt and fresh ground pepper
1 egg white
1 tbsp broth (whatever you have on hand)½ cup cornflake crumbs
Cooked fettuccine or other pasta
Pound out the chicken breast with the bottom of pan or mallet to 1/8 “thick
Sprinkle tomatoes, Parmesan cheese, 1 sprig of each fresh herb using only the leaves or ½ tsp of each dried herb, lightly salt and pepper. Fold the sides in and roll. Place a toothpick to secure. Set aside. Next, combine the egg white and broth. In a dish place the cornflake crumbs and remaining herbs. Dip the chicken in the egg whites and then coat with the crumbs. Lightly oil, butter or spray a baking dish and place the coated chicken into it. Bake at 400 degrees for 25 minutes or until chicken is not pink. Serve over pasta. Note: Spaghetti sauce can be tossed with the pasta and the chicken served on top for a different variety
1 medium tomato or several small ones, about 1 cup
2 tbsp Parmesan cheese
2 spring oregano or 1 tsp dried
2 sprig basil or 1 tsp dried
Salt and fresh ground pepper
1 egg white
1 tbsp broth (whatever you have on hand)½ cup cornflake crumbs
Cooked fettuccine or other pasta
Pound out the chicken breast with the bottom of pan or mallet to 1/8 “thick
Sprinkle tomatoes, Parmesan cheese, 1 sprig of each fresh herb using only the leaves or ½ tsp of each dried herb, lightly salt and pepper. Fold the sides in and roll. Place a toothpick to secure. Set aside. Next, combine the egg white and broth. In a dish place the cornflake crumbs and remaining herbs. Dip the chicken in the egg whites and then coat with the crumbs. Lightly oil, butter or spray a baking dish and place the coated chicken into it. Bake at 400 degrees for 25 minutes or until chicken is not pink. Serve over pasta. Note: Spaghetti sauce can be tossed with the pasta and the chicken served on top for a different variety
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