1/4 cup olive oil
6 - 8 boneless chicken breasts
1/2 cup milk
2/3 cup Italian bread crumbs
1 - 14 oz. can diced tomatoes
1 - 6 oz. can tomato paste
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated

Heat oil in a skillet. Dip chicken breast into the milk and then coat with bread crumbs. Cook in the skillet until chicken is cooked through. Remove chicken and set aside. Place tomatoes, tomato paste, and garlic in a saucepan and heat through. Serve chicken over cooked pasta with the tomato mixture poured on top and sprinkled with Parmesan cheese

The Skinny: You could use low fat milk but it doesn't make much difference because you only dip the chicken in the milk.