tbsp. freshly grated Parmesan cheese, combined with above
tbsp. olive oil
large egg white
skinless, boneless chicken-breast halves
large yellow summer squashes
c. loosely packed fresh basil leaves
c. lower-sodium marinara sauce
c. shredded part-skim mozzarella cheese
Arrange 1 oven rack 4
inches from broiler heat source and 1 rack in middle of oven. Preheat
oven to 450 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil.
In shallow bowl, with
fork, combine bread crumbs, 2/3 cup Parmesan, and 1 tablespoon oil. In
another shallow bowl, whisk egg white until frothy. With flat side of
meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an
even 1/2-inch thickness, and sprinkle with 1/2 teaspoon freshly ground
black pepper to season both sides. Dip 1 chicken-breast half in egg
white, then into bread crumb mixture, coating completely. Place in
prepared pan. Repeat with remaining chicken. Bake on middle oven rack
15 to 17 minutes or until chicken is golden and juices run clear when
pierced with tip of knife.
Meanwhile, cook squash
in 2 batches: In 12-inch skillet, heat 1 tablespoon oil on medium-high.
Add half of garlic; cook 30 seconds. Add yellow squash, one-fourth of
basil, and 1/4 teaspoon freshly ground black pepper and cook 4 to 5
minutes or until soft, stirring. Transfer to large bowl; do not remove
skillet from heat. Repeat with oil, zucchini, basil, and pepper,
cooking 6 to 7 minutes, stirring. Transfer to bowl with yellow squash;
toss with remaining basil.
Remove chicken from
oven; reset oven control to broil. Broil chicken 1 minute or until
crumbs are browned. Reserve 1/4 cup marinara sauce; divide remaining
sauce among chicken pieces, spreading evenly. Top with mozzarella and
remaining 2 tablespoons Parmesan. Broil 1 to 2 minutes or until cheese
melts and bubbles. Microwave reserved marinara on High 30 seconds.
Divide among 4 plates; top with chicken and serve with vegetables.