Notes: This is delicious - very light and flavorful.  The sauce had
bite with the red pepper flakes.

Lighter Chicken Parmesan with Simple Tomato Sauce
From America's test kitchens:

If you are tight on time, you can substitute 2 cups of your favorite
plain tomato sauce for the Simple Tomato Sauce. Two cups of fresh
bread crumbs can be substituted for the panko (they will shrink as
they toast). Because these cutlets are breaded, we found that one
cutlet per person was plenty.but try to buy the largest chicken
breasts you can to ensure good-sized portions.

Serves 6
1 1/2  cups.panko.(Japanese-style bread crumbs)
1      TBS olive oil.
1      ounce.grated Parmesan cheese.(about 1/2 cup), plus extra for serving
1/2    cup.unbleached all-purpose flour.
1 1/2  tsp.garlic powder.
Table salt and ground black pepper.
3 	large egg whites.
1 	TBS water.
	Vegetable cooking spray.
3 	large boneless, skinless chicken breasts.(about 8 ounces each), trimmed of excess fat and sliced into cutlets
2 	cups.tomato sauce., warmed (see below)
3 	ounces.shredded part-skim mozzarella cheese.(about 3/4 cup)
1 	TBS minced fresh basil.

Simple Tomato Sauce
       1 (28-ounce) can diced tomatoes.
4      medium cloves garlic., minced (about 4 tsp)
1      TBS tomato paste.
1      teaspoon olive oil.
1/8    teaspoon red pepper flakes.
1      TBS minced fresh basil leaves.
       Table salt and ground black pepper.

1. Adjust an oven rack to the middle position and heat the oven to
475. Combine bread crumbs and oil in a 12-inch skillet and toast over
medium heat, stirring often, until golden, ~ 10 mins.  Spread bread
crumbs in a shallow dish and cool slightly; then stir in the Parmesan.

2. In a second shallow dish, combine the flour, garlic powder, 1 TBS
salt, and 1/2 tsp pepper together. In a third shallow dish, whisk the
egg whites and water together.

3. Line a rimmed baking sheet w/ foil, place a wire rack on top, and
spray the rack w/ vegetable oil spray. Pat the chicken dry w/ paper
towels, then season w/ salt and pepper. Lightly dredge the cutlets in
the flour, shaking off the excess, then dip into the egg whites, and
finally coat w/ the bread crumbs, Press on the bread crumbs to make
sure they adhere. Lay the chicken on the wire rack.

4. Spray tops of chicken w/ veg. oil spray. Bake till the meat is no
longer pink in center & feels firm when pressed, about 15 mins.

5. Remove chicken from the oven. Spoon 2 TBS of the sauce onto the
center of each cutlet and top the sauce w/ 2 TBS of the
mozzarella. Return the chicken to the oven and continue to bake until
the cheese has melted, about 5 minutes. Sprinkle w/ the basil and
serve, passing the remaining sauce and Parmesan separately.

For Simple Tomato Sauce:

Pulse tomatoes in food processor til mostly smooth, ~ 20 1-second
pulses; set aside. Cook garlic, tomato paste, oil, & pepper flakes in
medium saucepan over medium heat til tomato paste begins to brown, ~ 2
mins. Stir in pureed tomatoes and cook til the sauce is thickened and
measures 2 cups, about 20 mins.  Off the heat, stir in the basil and
season w/ salt and pepper to taste. Cover and set aside until needed.

Per Serving:
Cal 310; Fat 8 g; Sat fat 2.5 g; Chol 75 mg; Carb 20 g; Protein 38 g; Fiber 1 g; Sodium 790 mg