Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/8-inch thickness, using mallet or rolling pin. Combine flour and Parmesan cheese in a shallow dish. Dip each piece of chicken in egg white; dredge in flour mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned.
Arrange chicken in an 11x7x2 inch baking dish or individual gratin dishes coated with cooking spray. Pour tomato mixture evenly over chicken, and sprinkle with mozzarella cheese. Bake, uncovered, at 350 for 20 minutes or until thoroughly heated.
SERVES 4.
Calories: 342 (31% from fat)
Protein: 38.9g
Fat: 11.8g (sat 4.8g, mono 4.6g, poly 1.1g)
Carbohydrates: 19.7g
Fiber: 3.4g
Cholesterol: 86mg
Sodium: 474mg