By baking instead of frying, we’ve cut the calories but kept all the great taste in this Italian classic.

1. Preheat oven to 400F. Line a baking sheet with foil. Spray with vegetable cooking spray.

2. On a sheet of waxed paper, mix bread crumbs, 2 tablespoons Parmesan, paprika and rosemary. In a shallow dish, lightly beat egg. Dip chicken in egg, allowing any excess to drip back into dish. Dredge chicken in bread crumb mixture, turning to coat; pat well so crumbs adhere.

3. Place chicken on prepared baking sheet. Bake for 20 minutes. Turn chicken; bake until golden, about 10 minutes longer.

4. For sauce, in a small saucepan, combine tomato sauce, garlic and basil; cook over medium heat for 5 minutes. Remove from heat; stir in parsley.

5. Spoon some sauce on a serving platter. Place chicken breasts on top of sauce. Spoon remaining sauce over top. Sprinkle with remaining Parmesan.