A great family weekend lunch for after those morning activities. Get together and have a nice warm lunch; serve with a side Caesar salad (with low-fat dressing) and a fruit and berry salad.

INGREDIENTS | SERVES 4

Nonstick cooking spray

1/2 cup seasoned bread crumbs

4 tablespoons grated Parmesan cheese, divided

3/4 teaspoon diced rosemary

1/4 teaspoon paprika

3 egg whites

4 skinless, boneless chicken breast halves (4 ounces each)

Sauce:

3/4 cup tomato sauce

1 clove garlic, minced

1/4 cup chopped fresh parsley

1 teaspoon dried basil

• 1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray it with nonstick cooking spray.

• 2. On a large plate, combine bread crumbs, 2 tablespoons Parmesan cheese, rosemary, and paprika. Blend well.

• 3. In a shallow bowl, lightly beat egg whites.

• 4. Dip each piece of chicken into egg whites, then into bread crumb mixture. Coat both sides of chicken. Place chicken on baking sheet.

• 5. Bake for 20 minutes on one side and then turn chicken. Bake for another 10 minutes or so, until chicken is cooked through and crisp on the outside.

• 6. While chicken is baking, prepare the sauce. In a small saucepan, combine tomato sauce, garlic, parsley, and basil over medium heat for 5 minutes.

• 7. Remove sauce from heat.

• 8. Place chicken on a serving plate, and top with tomato sauce and remaining 2 tablespoons Parmesan cheese.