Chicken Parmesean

16  ounces		Boneless Skinless Chicken Breasts
1/2  cup		Panko Bread Crumbs
2  tablespoons		Low Fat Shredded Parmesean Cheese
1/2  teaspoon		Sea Salt
1/2  teaspoon		Pepper
1  teaspoon		flaked Poultry Seasoning
1  tablespoon		of Brown or Dijon Mustard
28  ounces		Muir Glen Tomatoes - Diced, Fire Roasted, Canned
1  cup		Green Bell Pepper - Fresh, Chopped
2  teaspoons		Garlic - Minced
1  cup		Yellow Onion - Fresh, Chopped
2  tablespoons		Muir Glen Tomato Paste - Canned
1  tablespoon		Natural Oils Extra Virgin Olive Oil

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Parmesean ingredients. The serving size for any ingredient in Chicken Parmesean may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Pre heat Oven to 400 degrees. Line a baking sheet with non stick aluminum foil and spray with non stick Olive Oil spray.


Sauce:
In a non stick pan, sautee Bell Pepper, Onion, and Garlic in EVOO until soft. Add tomatoes and tomato paste. Turn to low and let simmer while preparing chicken. If it becomes too thick add a bit of Chicken Stock to loosen it.

Chicken:

Mix Bread Crumbs, Parmeasean Cheese, and seasonings in a shallow plate and let stand.

Pound each breast to a 1" thickness inside a piece of plastic wrap.

Place mustard on a plate.

Coat each Chicken Breast with mustard then roll in Panko mixture. After all chicken has been coated, let stand on prepared pan 10 minutes so crust can solidify.

Spray coated chicken with Olive Oil Cooking Spray. Place in the oven and bake for 20 minutes.

After 20 minutes remove from oven and put 1 - 3 TBSP of sauce on each piece of chicken. Put 1 TBSP of low fat Moaerlla Cheese on top of sauce on each piece of Chicken. Bake for 10 more minutes or until cheese is bubbly.

Serve. Each serving is 1/2 a piece of chicken.