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

Heat oven to 350 degrees. Dip chicken breasts 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 baking dish. Repeat with remaining chicken and oil. Top with sliced Mozzarella cheese.

Dissolve cornstarch in 3 tablespoons evaporated 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.

May be prepared ahead and refrigerated up to 2 days before baking. Bake at 350 degrees for 30 minutes.