• Ingredients
  • 2 teaspoons olive oil
  • 3 egg whites
  • 3/4 cup seasoned bread crumbs
  • 6 skinless, boneless chicken breast halves
  • 1 (12 fluid ounce) can fat-free evaporated milk (divided)
  • 1 tablespoon cornstarch
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • 1/8 teaspoon ground black pepper
  • 3/4 cup shredded mozzarella cheese


  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
  • Heat olive oil in a large skillet over medium heat until the oil shimmers; meanwhile, beat the egg whites until frothy in a bowl, and place the bread crumbs in a separate flat bowl. Dip the chicken breasts into the egg white, dredge in crumbs, and brown on both sides in the hot oil until golden, 3 to 5 minutes per side. Place the chicken breasts into the baking dish.
  • In a small bowl, mix about 3 tablespoons of evaporated milk with the cornstarch until smooth. Pour the rest of the evaporated milk into a saucepan, and mix in Parmesan cheese, parsley, and black pepper. Over medium-low heat, bring the milk mixture just to a bare simmer, and whisk in the cornstarch mixture; let cook until thickened, about 1 minute. Pour the sauce over the chicken breasts; sprinkle top with mozzarella cheese.
  • Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read 160 degrees F (70 degrees C).

Nutritional Information

Amount Per Serving  Calories: 327 | Total Fat: 9.5g | Cholesterol: 85mg Powered by ESHA Nutrient Database Nutritional Information Ritzy Chicken Servings Per Recipe: 6 Amount Per Serving Calories: 327

  • Total Fat: 9.5g
  • Cholesterol: 85mg
  • Sodium: 609mg
  • Total Carbs: 19.2g
  •     Dietary Fiber: 0.9g
  • Protein: 39g