*Chicken Parmesan By: Hannah ngeat

You will need:

8 slices whole-wheat bread
1 tablespoon fresh (or dried) oregano
1 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup milk
1/2 cup all-purpose flour
4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup (3 ounces) shredded mozzarella cheese
2 tablespoons (1/2-ounce) shredded Parmesan
1 box of pasta
3 garlic cloves minced

Directions
Preheat the oven to 400 degrees F.

Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

Start cooking your pasta and marinara sauce- add minced garlic to sauce.

In a medium bowl (bowl #1), toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In bowl # 2, whisk the egg whites and milk together. In a bowl #3 stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in bowl 1, then bowl 2, last bowl 3.

Place breaded breasts in a buttered glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes.

Heat a pan to a high heat and add olive oil place chicken one at a time and cook for 2 min on each side till really golden and crispy. Place pasta on a plate and pour marinara sauce over pasta and place chicken on top, sprinkle mozzarella and parmesan cheese on chicken soon so it melts.

Personal comments:
I used a sweet marinara it seems to go better with this kind of chicken. I would say that you use fresh oregano it makes the taste so much better. I love love love chicken parmesan I eat it every were I go to see who has the best so far dave and busters as taken the gold but this comes close. This is my favorite dish of all and I would have to give it a 5 out of 5 stars.