4 boneless breasts of chicken
1 c. bread crumbs
1 c. Mozzarella cheese (the kind in a can)
1/4 c. finely powdered or diced parsley
1 egg white

Take the egg white and add 2 teaspoons cold water and whip. Leave it in a platter for dipping the chicken. Bread crumbs and parsley finely mixed in a separate platter for dipping. Cheese in a platter for dipping.

Dip the chicken in the egg white, then in the cheese, then in the bread, parsley mixture. Refrigerate for 20 minutes. This helps the batter to stay on the chicken. You may spray a pan with Pam or use 1 tablespoon butter substitute and fry on top the stove in a covered pan on a low heat. Chicken will be juicy and plump.