4 chicken breasts, boneless, skinless
1 c. bread crumbs
1/2 c. Parmesan cheese
4 egg whites
1 tbsp. basil
Vegetable coating spray
2 (1 lb.) cans Italian crushed tomatoes
1 tbsp. cornstarch
1/2 tsp. garlic powder
1/2 tsp. marjoram
1/2 tsp. basil
1 dash of Worcestershire sauce
1 tsp. sugar
1/2 green pepper, diced (optional)

Preheat oven to 350 degrees. Combine bread crumbs, Parmesan cheese, and basil in a small mixing bowl. Dip chicken in egg and dredge in bread crumb mixture. Lay in baking dish sprayed with vegetable coating spray. Bake 50 to 60 minutes.

SAUCE: Combine tomatoes, cornstarch, sugar, pepper, garlic, marjoram, basil and Worcestershire sauce. Simmer 15 minutes.

TO SERVE: 1/2 cup sauce on plate. Chicken on top, some sauce on top of that. Garnish with basil. (Great with pasta.) Serves 4.