1/2 c  Whole Wheat Breadcrumbs
1/4 c  Wheat Germ
8    Boneless, Skinned Chicken
Breast Halves (2 Lbs.)
1/2 c  Skim Milk
2 ts Sesame OR Vegetable Oil
1 cn (8 Oz.) Tomato Sauce
1 tb Minced Fresh Parsley
1 ts Dried Basil
1/8 ts Pepper
1 ts Dried Oregano
1 cl Garlic Minced
1/2 c  (2 Oz) Shredded Mozzarella

Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From
Chicken. Place Chicken Between 2 Sheets Waxedpaper & Flatten To 1/4 Inch
Thickness, Using A Rolling Pin OR Meat Mallet. Dip Chicken in Milk, Dredge
in Bread Crumb Mixture. Coat A Large Skillet With Cooking Spray. Add Oil &
Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet & Cook Until
Browned On Both Sides. Drain On Paper Towels. Pour One Third Of Tomato
Sauce in Bottom Of A 13 X 9 X2 in. Baking Dish Coated With Cooking Spray.
Place Chicken Breasts in Dish. Pour Half Of Remaining Tomato Sauce Over
Chicken; Sprinkle With Parsley, Basil, Oregano, Pepper, Garlic & Cheese.
Top With Remaining Tomato Sauce. Bake At 350 For 30 Min.