Ingredients

• 1½ cups Jarred pasta sauce
• 1 freshpack Hooray Purée Carrot
• 4 boneless, skinless chicken breasts
• Juice from 1 lemon
• 2 large Egg whites
• 1 freshpack Hooray Purée Spinach
• Pinch of Pepper
• ½ cup Whole-wheat flour
• 1 cup Whole-wheat breadcrumbs
• Nonstick cooking spray
• 1 Tbs Olive oil
• ½ cup Grated Low-fat mozzarella
• 2 Tbs Grated Parmesan
• Adapted from Double Delicious by Jessica Seinfeld

Method

1. Preheat oven to 400 Degrees.
2. In a small bowl, mix pasta sauce and carrot puree. Pour 1 cup of the mixture into an 8x12" dish. Set aside.
3. Place the chicken between 2 sheets of waxed paper. With a mallet, pound the chicken till thin. Place in a colander and rinse under cold water. Squeeze the lemon juice on top of the chicken. Let drain.
4. In medium bowl, whisk egg whites and spinach puree. Sprinkle the chicken with pepper. Place the flour on a sheet of waxed paper. Place the breadcrumbs in a shallow dish. Dredge the chicken in the flour, dip in the egg wash, the press into the breadcrumbs to coat both sides.
5. Coat 2 medium-sized skillets with cooking spray. Divide the oil between the 2 skillets and heat over medium-high. When the oil is hot, add the chicken and cook 5-6 minutes, turning once, until both sides are brown. Transfer to the prepared dish and lay over the sauce. Top with the remaining sauce, then sprinkle with cheese.
6. Bake in the preheated over 15-20 minutes, uncovered, until cheese is melted. Serve hot.