Oven Fried Chicken Parmesan, Blackberry Breakfast Bars and Andes Suprise Pillow Cookies

Oven Fried Chicken Parmesan
This recipe is from a magazine I'm not sure which one.
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko (japanese breadcrumbs)
4 6 ounce skinless, boneless chicken breast halves
2 tablespoons olive oil, divided
cooking spray
1/2 cup jarred tomato-Basil pasta sauce
3/4 cup mozzarella cheese

1. Preheat oven to 450 degrees.
2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl.  Place bread crumbs in a shallow dish.  Dredge 1 breast half in flour mixture.  Dip in egg whites; dredge in breadcrumbs.  Repeat procedure with remaining chicken, flour mixture, egg whites and bread crumbs.
3. Heat 1 tablespoon oil in a oven proof skillet over medium-high heat.  Add chicken to pan; cook 2 minutes.  Add remaining 1 tablespoon oil.  Turn chicken over; cook 2 minutes.  Coat chicken with cooking spray; place pan in oven.  Bake 450 degrees for 5 minutes.  Turn chicken over; top each breast half with 2 tablespoons of pasta sauce and then the cheese.

Blackberry Breakfast Bars
This recipe came from www.oregon-berries.com
2 cups blackberries fresh or frozen
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup all purpose flour
1 cup quick cooking rolled oats
2/3 cup packed brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon baking soda
1/2 cup butter melted
For the filling in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon.  Bring to a boil.  Reduce heat, simmer, uncovered for about 8 minutes or till slightly thickened, stirring frequently.  Remove from heat.
In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon and baking soda.  Stir in melted butter till thoroughly combined.  Set aside 1 cup of the oat mixture for the topping.  Press remaining oat mixture into an ungreased 9x9x2-inch pan.  Bake in 350 degree oven for 20-25 minutes.
Carefully spread filling on top of baked crust.  Sprinkle with reserved oat mixture.  Lightly press oat mixture into filling.  Bake in 350 degrees oven for 20-25 minutes more or till topping is set.  Cool in pan on wire rack.  Cut into bars.

Andes Surprise Pillow Cookies
This recipe is from Andes Creme De Menthe
1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla
3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
49 Andes creme de menthe
Preheat oven to 400 degrees.  In a large mixing bowl, combine sugar, butter, egg and vanilla.  use electric mixer on medium speed to beat until light and fluffy.  Add flour, baking powder and salt.  Beat at low speed until soft dough forms.
Divide dough in half.  On well floured surface, roll half of the dough into a 14x9inch rectangle.  Arrange mints evenly on dough, forming 7 rows of 7.  Between two sheets of wax paper, roll remaining dough into a second 14x9 inch rectangle.
Remove top sheet of wax paper and discard.  Carefully turn second rectangle over mint topped dough, matching edges.  Remove remaining wax paper.  Using a pizza cutter or a pastry wheel cut dough evenly between the mints.  Gently press edges to seal.
Place pillows two inches apart on ungreased cookies sheets.  Bake for 7 to 10 minutes or until edges are light brown.  Cool completely before storing.