Chicken Parmigiana

I made this the other night for Jerod's birthday. This has always been one of my favorite recipes and it's totally easy. I use the plain bread crumbs and make my own spices by adding fress herbs, dried onions or garlic, or whatever I feel like. It makes me feel so chef-y. Yummy Yummy. It gets a 5 from me. You can add spaghetti, salad, bread, or whatever you want just because it's such a nice low-point main course.

Chicken Parmigiana (from ww website)
Serves: 4
1 sprays olive oil cooking spray
1 pound uncooked boneless, skinless chicken breast, thinly pounded (four 4-oz pieces)
2 large egg white(s), lightly beaten
1/2 cup dried bread crumbs
1 Tbsp Italian seasoning
1/2 tsp table salt, or to taste
1 tsp olive oil
1 1/2 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
1 Tbsp grated Parmesan cheese

Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.
Place egg whites in a shallow bowl. Combine bread crumbs with Italian seasoning and salt; pour into another shallow bowl. Dip chicken in egg whites; turn to coat. Dip chicken in bread crumb mixture; turn to thoroughly coat.
Coat a large skillet with cooking spray and add oil; heat over medium-high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side.
Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until chicken is cooked through and cheese is bubbly, about 25 minutes.

Points per serving: 5