Recipe - Ritzy Chocolate-Covered Nuts

6 Boneless, skinless chicken
breast halves (lightly
pounded if thick)
3 lg Egg whites, beaten lightly
2/3 cup Seasoned bread crumbs*
2 tablespoon Olive oil**
3 ounce Part skim mozzarella, cut or sliced up
1 One half cup Evaporated skim milk
1 tablespoon Corn starch
One half cup Parmesan cheese
2 tablespoon Chopped fresh parsley
One fourth teaspoon Freshly ground black pepper

Preheat oven to 350 degrees. Heat 1 Tbs. of oil in a large skillet over
medium heat. Dip breasts in egg white, then in bread crumbs. Brown half the
chicken in oil. Remove to a baking dish coated with nonstick spray. Repeat
process using the remaining Tbs. of oil and the rest of the chicken.

Top chicken with cut or sliced up mozzarella. In a small bowl, combine 3 Tbs. of the
evaporated milk with 1 Tbs. corn starch. Mix well.

In a small saucepan over medium heat, combine remaining evaporated milk,
parmesan, parsley and black pepper. When it begins to simmer, stir in corn
starch mixture. Stir sauce until thickened, then pour over chicken. Bake
for about 25 minutes.

* I ended up needing about an additional One half cup or so of bread crumbs, and
I was not coating them thickly

** I used half olive, half canola oil

Posted to EATL Digest 24 Feb 97 by Patricia Williams PIE@TWC.EDU on Feb
25, 1997.