4 servings - 5 points per serving

1 pound uncooked boneless, skinless chicken breast(s), thinly pounded (four 4-oz pieces)

2 large egg white(s), lightly beaten

1/2 cup dried bread crumbs

1 Tbsp Italian seasoning

1 tsp olive oil

1 1/2 cup canned tomato sauce

1/2 cup part-skim mozzarella cheese, shredded

1 Tbsp grated Parmesan cheese

Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray. Dip chicken in egg whites, and turn to coat. Then mix bread crumbs with Italian seasoning and dip chicken in bread-crumb mixture; turn to coat thoroughly. Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.

Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.