6 chicken breast halves, boned & skinned
3 egg whites, lightly beaten
3/4 c. seasoned bread crumbs
2 tsp. olive oil
3 oz. part skim mozzarella cheese, sliced
1 tbsp. cornstarch
1 can (12 oz.) evaporated skim milk
2 oz. freshly grated Parmesan cheese, about 1/2 c.
2 tbsp. chopped parsley
1/8 tsp. freshly ground black pepper

Heat oven to 350 degrees. Dip chicken breast halves into beaten egg whites and coat with bread crumbs. Heat 1 teaspoon oil in non-stick frying pan on medium heat. Add half the chicken and brown lightly on both sides. Remove from pan and place in a baking dish. Repeat with remaining oil and chicken. Top with sliced mozzarella cheese.

Dissolve cornstarch in 3 tablespoons evaporated skim milk. Heat remaining milk, Parmesan cheese, parsley and pepper in saucepan. Add cornstarch mixture and cook until sauce thickens. Pour over chicken and bake until cheese melts and sauce bubbles, about 25 minutes. Serve immediately.

Note: May be prepared ahead and refrigerated up to 2 days before baking, then bake at 350 degrees about 30 minutes.