Vegan Chicken Parm

Servings: 4
Difficulty: Easy
Cook Time: 1-30 min

Ingredients

¼ cup whole wheat flour
1/8 tsp. salt
1/8 tsp. pepper
3 tsp. Egg Replacer
4 TBS. water

For the bread crumbs:
1 cup finely ground whole wheat bread crumbs
2 TBS. Vegan soy topping, parmesan flavor
1 /2 tsp. dried oregano
½ tsp. Italian seasoning
1/8 tsp. salt
1/8 tsp. pepper
1-10 oz. package (4 ea) “Gardein” Frozen “Chick” thawed
2 cups tomato sauce, jarred or homemade
1 cup “Daiya Mozzerella Style Shreds”
2 TBS. Vegan soy topping, parmesan flavor
¼ cup olive oil

Cooking Directions
Preheat the oven to 400 degrees. In a small rectangular dish place the flour, salt and pepper. In another rectangular dish, combine the egg replacer and water.

Combine the ingredients for the breadcrumbs in a third rectangular dish.

Heat the olive oil on medium low heat in a 12 inch skillet.