Place the egg whites in a shallow bowl. Mix the bread crumbs, Parmesan and Italian seasoning on a large plate. Dip each breast into the egg whites to coat both sides and then into the crumb mixture, patting the crumbs so they fully cover the chicken.

Preheat the broiler. Heat the oil in a large skillet over medium heat. Cook the chicken appx. 3 to 4 minutes on the first side or until crumbs are deeply browned and crunchy. Turn and cook on the other side for 2 to 3 minutes or until crumbs are browned. Transfer to a baking sheet. (My chicken breasts ended up so large after pounding that I could only place 1 or 2 in the skillet at a time. Just add more olive oil if needed) Spoon the tomato sauce over the chicken pieces, top with the shredded cheese and place underneath the broiler for 2 to 3 minutes or until the cheese is melted and bubbling.

Remove from broiler and they are ready to serve.

Hints: I showed mixing bowls in the “tools” picture, but I found that placing the egg whites and the bread crumbs in pie plates made it much easier to dip and coat the chicken. The leftover chicken breasts made excellent chicken sandwiches.