4 (6 oz) boneless skinless chicken breasts
1/2 cup bread crumbs (whole wheat if possible - can make your own!)
2 TBS garlic powder (seems like a lot but it works)
1 TBS other dried herb of choice - I used Herbes de Provence. Yum.
2 egg whites or about 1/2 cup egg substitute
1 tomato - or a few handfuls of grape tomatoes - sliced
Fresh basil leaves - we used about 5-6 per serving
1 ball fresh mozzarella, sliced
Balsamic vinegar to taste
Heat oven to 350 degrees. Pound chicken breasts thin (or don't - I skipped this step since we don't have a mallet and I didn't want to spend $20 for one!). Coat chicken in egg whites and then dredge in mixture of bread crumbs, garlic powder and herbs. Bake until internal temperature of chicken is 165 degrees - without pounding the chicken flat they took around 40 minutes, it would be quicker if they had been flattened. Top with cheese, tomato, basil and sprinkle with balsamic vinegar to taste.