And here's the way I did it.
1/4 cup Italian bread crumbs
1/2 cup grated parmesan cheese
4 chicken breasts
2 cups tomato and basil spaghetti sauce (most jars are 2 1/2 cups, so just use it all)
2 cups zucchini - thinly sliced
4 oz mozzarella
2 egg whites
Mix the bread crumbs and half of the grated parmesan.
Coat the chicken breasts in the egg whites. Then coat both sides with the bread crumbs/cheese mixture.
Spray a large skillet with nonstick cooking spray and heat until hot.
Brown the chicken on each side.
Pour half to 3/4 of the sauce over the chicken.
Arrange the zucchini slices over the chicken. Sprinkle with the mozzarella and the rest of the parmesan.
Top with the remaining sauce.
Cover. Bring to a boil. Reduce the heat and simmer for 25 minutes.
All done! Makes four servings.
Mr. T's plate. He gets pasta, I don't. And a freaking huge piece of chicken.
There's my little chicken, with a nice side salad. Don't let the size fool you, I was stuffed!
Nutritional facts per serving: 314 cal, 8.1g fat, 1,015.9mg sodium, 28.3g carbs, 4.4g fiber, 35.2g protein