OK--here it is.  My favorite recipe.  My fallback, my faithful. I could eat it every day--and usually do.  You can try tweaking the seasonings a bit to suit your own tastes--or to vary it up a bit, so you can eat it even more often.

4 (3-ounce) boneless chicken breasts, pounded paper thin (375 calories, 4g fat, 0g carbs)
1/3 cup seasoned bread crumbs (110 calories, 1.5g fat, 20g carbs)
Pam or other cooking oil spray
Salt
Pepper
Onion flakes
Garlic powder
1/2 cup Healthy Choice Garlic & Herb Sauce (50 calories, 0g fat, 11g carbs)
2 tablespoons Kraft grated Parmesan cheese (20 calories, 1.5g fat, 0g carbs)

Total cooking time: 10 minutes

Pound the chicken breasts as thin as you can get them -- basically paper thin (if you've ever heard of the product Steak-Umm, think that thin). You'll be surprised how large a 3- to 4-ounce pounded chicken breast can get. How thin they are is critical, because it reduces the cooking time and the amount of cooking spray you need -- plus, it makes the portion size look bigger. You can even ask your supermarket or butcher to pound them for you. They may charge a bit extra, but it's worth it.

Coat the pounded breasts lightly with the bread crumbs. Lightly spray a 12-inch frying pan with the cooking spray and turn the heat to high. Give a quick spray to the tops of chicken breasts and cook, sprayed side up, for three to five minutes. Look for the "up" side to start turning white. Turn the burner off, flip the chicken over, cover the pan, and let the chicken steam-cook for another five or six minutes. This makes the meat tender, ensures moistness and enhances the flavor. Season with salt, pepper, onion flakes and garlic powder to taste. Drizzle with the sauce and top with the Parmesan cheese.

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