A sure bet on an easy dinner

What's for dinner?

Still a tad burned out from my Thanksgiving cookathon, I have no desire to cook this week. To eat, yes, of course, but not to cook. So my plan was to alternate fast casual restaurants this week, ignoring the growing pile of take-out containers and a barren fridge.

Alas, my love for a good bet got me in trouble Sunday. Who hasn't confused Chris Hansen with Stone Phillips? You haven't, you say? Oh... Well, I did. So now I have to cook dinner every night for the rest of the week.

Here's what I'm making tonight:

Parmesan Crusted Chicken
4 chicken breast fillets
2 egg whites, lightly beaten
2 cups finely grated Parmesan cheese
Cracked black pepper

Preheat the oven to 390 degrees F. Line a baking tray with baking paper. Dip the chicken breasts into the egg whites, then toss in the combined Parmesan and pepper to coat. Place in the baking tray and cook for 15 minutes or until the chicken is golden and cooked through. Serve with a simple rocket and tomato salad (that's arugula and tomatoes for those of us on this side of the pond).
Serves 4.
Note: You must use good quality Parmesan for a crunchy crust.

Recipe and photo from www.ivillage.com.