Soy Chicken Parmigiana This phenomenal recipe will fool any die-hard Italian food lover into thinking it's the full-dairy version. For a gourmet treat, try placing a layer of sautéed spinach on the chicken breast before topping it with tomato sauce and soy cheese. As a side dish, try serving Steamed Broccoli in Basil, White Wine and Garlic Broth. Makes 4 servings.
	Ingredients: 4 boneless, skinless chicken breasts, pounded thin (about 1 1/2 pounds) 2 teaspoons olive oil 1 cup California Plum Tomato, Basil and Garlic Sauce, or 1/2 cup canned tomatoes Sea salt and freshly ground black pepper 2 tablespoons egg whites (from about 1 egg) 1 cup grated soy mozzarella, (about 4 ounces) 1/4 cup whole wheat bread crumbs 2 tablespoons grated soy Parmesan
	Instructions: 1. Preheat the oven to 350°F. Season the chicken breasts with salt and pepper and cover with the egg whites. Sprinkle bread crumbs evenly on both sides. 2. In a nonstick skillet over medium heat, heat the olive oil. Add the chicken and cook until lightly browned on both sides, 2 to 3 minutes per side, but do not cook all the way through. 3. In a shallow casserole dish, spread 1/2 cup of the tomato sauce on the bottom and place the chicken on top. Pour the remaining 1/2 cup of the tomato sauce over the top. Evenly sprinkle the mozzarella and Parmesan over the sauce and breasts. 4. Bake for 8 to 10 minutes, or until the mozzarella is melted.

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