ritzy chicken

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 3 egg whites
• 3/4 cup seasoned bread crumbs
• 6 skinless, boneless chicken breast halves
• 1 (12 fluid ounce) can fat-free evaporated milk (divided)
• 1 tablespoon cornstarch
• 1/2 cup grated parmesan cheese
• 1/2 cup chopped fresh parsley
• 1/8 teaspoon ground black pepper
• 3/4 cup shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• heat olive oil in a large skillet over medium heat until the oil shimmers; meanwhile, beat the egg whites until frothy in a bowl, and place the bread crumbs in a separate flat bowl. dip the chicken breasts into the egg white, dredge in crumbs, and brown on both sides in the hot oil until golden, 3 to 5 minutes per side. place the chicken breasts into the baking dish.
• in a small bowl, mix about 3 tablespoons of evaporated milk with the cornstarch until smooth. pour the rest of the evaporated milk into a saucepan, and mix in parmesan cheese, parsley, and black pepper. over medium-low heat, bring the milk mixture just to a bare simmer, and whisk in the cornstarch mixture; let cook until thickened, about 1 minute. pour the sauce over the chicken breasts; sprinkle top with mozzarella cheese.
• bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 25 minutes. an instant-read thermometer inserted into the center of a chicken breast should read 160 degrees f (70 degrees c).