Preheat oven to 350 degrees. Heat 1 Tbs. of oil in a large skillet over medium heat. Dip breasts in egg white, then in bread crumbs. Brown half the chicken in oil. Remove to a baking dish coated with non-stick spray. Repeat process using the remaining Tbs. of oil and the rest of the chicken. Top chicken with sliced mozzarella. In a small bowl, combine 3 Tbs. of the evaporated milk with 1 Tbs. corn starch. Mix well. In a small saucepan over medium heat, combine remaining evaporated milk, parmesan, parsley and black pepper. When it begins to simmer, stir in corn starch mixture. Stir sauce until thickened, then pour over chicken. Bake for about 25 minutes. * I ended up needing about an additional 1/2 cup or so of bread crumbs, and I was not coating them thickly ** I used half olive, half canola oil Posted to EAT-L Digest 24 Feb 97 by Patricia Williams
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|Serving Size: 1 Serving (4436g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1127 (24%)|
|Amt Per Serving||% DV|
|Total Fat 125.3g||167 %|
|Saturated Fat 33.4g||167 %|
|Monounsaturated Fat 36.6g|
|Polyunsanturated Fat 29.8g|
|Cholesterol 2774.6mg||854 %|
|Sodium 3236.3mg||112 %|
|Potassium 9105.5mg||240 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 8.2g|
|Protein 849.6g||1214 %|
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Calories per serving: 4787
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