Chicken Mozzarella - serve 6

1/2 cup whole wheat breadcrumbs
1/4 cup wheat germ
8 boneless, skinned chicken breast halves
1/2 cup skim milk
2 tsp sesame or vegetable oil
1 can (8 oz.) tomato sauce
1 tbsp minced fresh parsley
1 tsp dried basil
1/8 tsp pepper
1 tsp dried oregano
1 clove garlic minced
1/2 cup (2 oz) shredded Mozzarella

Combine breadcrumbs and wheat germ; set mixture aside.
Trim excess fat from chicken. Place chicken between 2 sheets waxedpaper and 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 and place over medium hot heat until hot. Add chicken to skillet and 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°F for 30 min.