1/2 cup fresh whole-wheat bread crumbs
2 tablespoons grated parmesan cheese
3/4 teaspoon dried rosemary
1/2 teaspoon paprika
3 egg whites
4 skinless boneless chicken breasts

For the sauce:
3/4 cup tomato sauce
1 clove garlic, minced
1 teaspoon dried basil
1/4 cup chopped fresh parsley

Directions
Preheat oven to 400 F. Line a baking sheet with foil; spray with cooking spray.

On waxed paper, combine bread crumbs, parmesan, rosemary, and paprika. Mix well.

In a shallow bowl, lightly beat egg whites. Dip each piece of chicken into egg whites, draining off excess. Dredge in bread crumb mixture, turning to coat.

Place chicken on prepared baking sheet. Bake for 20 minutes. Turn chicken and bake until crisp and golden, about 10 minutes.

While chicken is baking, prepare the sauce. In a small saucepan, cook tomato sauce, garlic, and basil over medium heat for 5 minutes. Remove from heat; stir in parsley. Place some sauce on serving plates; top with chicken. Drizzle with remaining sauce.

Serves 4