Chicken Parmesan

1 lbs Boneless Skinless Chicken Breasts
20 Melba Snack Rounds Finely Crushed (garlic or onion flavor)
2 Tbs Dried Parmesan Cheese
1 Tbs Parsley Flakes
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
3 Egg Whites
3 Tbs Canola Oil
* Optional dash of Rosemary, Oregano, Salt, Pepper


Sauce
2 cans low sodium Tomato Sauce
1 packet of sweetener (Slpenda)
1/4 tsp Minced Garlic
Or you may also use low carb Spaghetti Sauce
* Optional 1/2 cup of Mushrooms

Preheat oven at 400 to 425. Pound out chicken to a half inch thickness. (Great way to relieve daily stress:) Whip egg whites and dip chicken in mixture. In separate bowl blend together all herbs, crushed melba toast and Parmesan cheese. (Please make sure Melba toast is crushed finely.) Place egg coated chicken in Melba mixture and press firmly. Heat Canola oil in cooking skillet over medium heat. Brown chicken in skillet until coating becomes golden brown. It is OK if chicken is not cooked all the way through. Take out and lay on paper towel. Place in 9x13 baking dish, top with sauce. Bake for approximately for 15 to 20 minutes.

Optional toppings for chicken; Portablella Mushrooms, Baby Spinach, Sliced Zucchini and Mozzarella Cheese.