1/2 cup Whole Wheat Breadcrumbs
1 tablespoon Minced Fresh Parsley
1/4 cup Wheat Germ
1 teaspoon Dried Basil
8 Boneless — Skinned Chicken
1/8 teaspoon Pepper
Breast Halves (2 Lbs.) 1 teaspoon Dried Oregano
1/2 cup Skim Milk
10 milliliter Garlic Minced
2 teaspoon Sesame OR Vegetable Oil
1/2 cup (2 Oz) Shredded Mozzarella
1 can (8 Oz.) Tomato Sauce
Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From Chicken. Place Chicken Between 2 Sheets Waxedpaper & Flatten To 1/4 Inch Thickness, Using A Rolling Pin OR Meat Mallet. Dip Chicken in Milk, Dredge in Bread Crumb Mixture. Coat A Large Skillet With Cooking Spray. Add Oil & Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet & Cook Until Browned On Both Sides. Drain On Paper Towels. Pour One Third Of Tomato Sauce in Bottom Of A 13 X 9 X2 in. Baking Dish Coated With Cooking Spray. Place Chicken Breasts in Dish. Pour Half Of Remaining Tomato Sauce Over Chicken; Sprinkle With Parsley, Basil, Oregano, Pepper, Garlic & Cheese. Top With Remaining Tomato Sauce. Bake At 350 For 30 Min.