Chicken Parmigiana (easy and low fat)

This is one of Don's favorites and is low-fat and and is fairly low carb. I usually serve with just salad and garlic bread.

1/3 cup flour
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp pepper
6 chicken breasts (I usually pound them a little to make them thinner)
2 egg whites, slightly beaten
2 cups cornflakes, coarsely crushed
1 26 oz jar low-fat spaghetti sauce (I use the Ragu traditional because it doesn't have chunks in it-just my thing so you can use whatever sauce you prefer)
3/4 cup 2% shredded mozzarella cheese

Combine the first 4 ingredients in a shallow dish. Dredge each piece of chicken in the flour mixture. Dip each piece of chicken in egg whites; then dredge each piece of chicken in crushed cornflakes.

Arrange chicken in baking dish coated with cooking spray. Bake at 350 for 25 minutes or until crisp.

Place spaghetti sauce in saucepan and cook over medium heat until thoroughly heated. Pour sauce over chicken and sprinkle with cheese. Bake an additional 5 minutes or until cheese melts.