- 2 tablespoons unbleached all-purpose flour
- 2 tablespoons yellow cornmeal
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 4 boneless skinless chicken breast halves
- 2 (8 ounce) cans tomato sauce (no salt added)
- 2 tablespoons grated Parmesan cheese
- 3/4 cup shredded part-skim mozzarella cheese
- Preheat oven to 350 degrees F (180 degrees C).
- In a pie plate, combine flour, cornmeal, parsley, oregano, basil, and pepper. Coat chicken with mixture. Shake off excess.
- Coat a large nonstick skillet with nonstick spray. Warm over medium-high heat, then add chicken and brown for 3 minutes on each side. In a shallow baking dish, spread 1/2 cup (125 mL) tomato sauce. Place chicken in dish and top with remaining sauce. Sprinkle with Parmesan and mozzarella cheese.
- Bake until cheese is melted and chicken is no longer pink in the middle, about 20 minutes.