1/4 cup seasoned bread crumbs
2 Tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh basil
1 large egg white
2 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons cornstarch
3/4 teaspoon Italian seasoning
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/8 teaspoon Worcestershire sauce
1 14 1/2 ounce) can diced tomatoes, undrained
Hot cooked pasta, optional
In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil.
In another shallow bowl, beat egg white until foamy.
Dip chicken into beaten egg white, then roll in crumb mixture; place in a 1-quart baking dish coated with cooking spray.
Bake, uncovered, at 350°F for 30-35 minutes or until chicken juices run clear.
Meanwhile, in a small saucepan, combine the cornstarch, Italian seasoning, sugar, garlic powder, Worcestershire sauce, pepper and tomatoes until blended.
Bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes.
Serve chicken and sauce with pasta if desired.