PARMESAN CHICKEN AND PASTA

PARMESAN CHICKEN AND PASTA
Heidi Radford

4 frozen boneless skinless chicken breasts, thawed
2 egg whites
1 garlic clove, pressed
1 cup fat-free seasoned croutons, grated (1/2 c. crumbs)
1/4 cup (1 oz.) grated fresh Parmesan cheese
1 t. dried oregano leaves
1/8 t. ground black pepper
2 T. all-purpose flour
4oz. uncooked angel hair pasta
1 jar (14oz) tomato and basil spaghetti sauce
1/4 c. (1 oz) shredded reduced-fat mozzarella cheese

Preheat oven to 425. Beat egg whites until frothy in small bowl. Press garlic into egg whites. Grate croutons into separate bowl and mix with parmesan cheese, oregano, and black pepper. Mix well. Coat chicken with flour, dip into egg white mixture, then coat both sides of chicken breast with crumb mixture. Shake off excess. Place chicken on cookie sheet or baking stone, lightly spray with non-stick cooking spray. Bake 20-25 mins. or until chicken is no longer pink and juices are clear. Meanwhile, cook pasta according to directions. Heat spaghetti sauce. Divide pasta among 4 plates. Top with chicken breast, 1/2 c. spaghetti sauce and 1 T. mozzarella cheese.