What's for supper Saturday

Chicken Parmigiana (from: Martha Stewart)
serves 6
12 Triscuits

1/3 cup fresh flat-leaf parsley (I used a little less than 1/3 cup dried parsley)

½ tsp. dried oregano
1 can (28 oz.) diced tomatoes, with juice
½ med. onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 tbsp. extra-virgin olive oil
2 large egg whites (I used 1 whole egg)
6 boneless, skinless chicken breast halves (I used 1 lb. chicken tenderloins)
1 cup part-skim grated mozzarella cheese
½ cup finely grated Romano cheese
salt & pepper

1.) Pulse crackers, parsley, oregano, & 1 tsp salt in a food processor until finely ground. Season with pepper, and transfer to a plate. Puree tomatoes with juice, onion, garlic, and ½ tsp. salt in clean food processor until smooth.

2.) Coat a 9 x 13-inch baking dish with oil. Lightly whisk egg whites, and transfer to shallow dish. Dip each piece of chicken in egg to fully coat; let excess drip off. Dredge chicken in crumb mixture, lightly pressing to coat both sides.

3.) Transfer chicken to prepared baking dish, and flip once to coat in oil. Bake at 425^o until crisp (~ 10 min.)

4.) Pour tomato sauce over chicken, allowing some sauce underneath each piece. Top with cheeses, and continue baking until bubbling and top is lightly browned, ~20 min.