1 pound fresh green beans, ends trimmed
2 Tablespoons evoo + a little more
2 garlic cloves
4 boneless/skinless chicken breasts
2 egg whites
2 Tablespoons water
1/2 cup grated Parmesan cheese
Tomato sauce (your choice) large can
1 Tablespoon Italian Seasoning
Shredded mozzarella cheese to cover (8 ounces will probably be more than enough)
Steam green beans for about 10 minutes, then place in a skillet with 1 Tablespoon evoo, and the garlic cloves, chopped very fine. Saute’ for just about 3 minutes. Remove from skillet.
Slice chicken breasts in half to make 2 thin whole breasts (not like chicken tenders). Wash chicken breasts and pat them dry , then sprinkle salt and pepper over both sides. Dredge chicken in egg whites and a little bit of water you have beaten together and then sprinkle the parmesan cheese over the chicken breasts. In same skillet you saute’d the green beans, add another tablespoon evoo and bring to heat. Saute’ chicken breasts until well browned on both sides. Transfer to glass baking dish which you have rubbed with a paper towel with a small amount of evoo on it. Place the green beans on top of the chicken, cover with tomato sauce (I use San Marzano tomatoes, pureed) sprinkle the Italian seasoning over tomatoes (you can actually use to your taste if you like more) and then bake for about 25 minutes on 350 degrees. In the last 5 minutes, sprinkle on the shredded mozzarella cheese to melt through.
This dish is delicious. It takes very little grated, parmesan cheese to crisp up the chicken, the little bit of beaten egg white and water helps the parmesan stick to it. If you use shredded mozzarella cheese, you can use a lot less
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