1. Preheat oven to 425 degrees F. Line a baking sheet with foil and spray with cooking spray.

2. Prepare the mozzarella bites. Put the breadcrumbs in a large skillet and heat over medium-high heat, stirring occasionally. As breadcrumbs begin to brown, stir more frequently until they are all golden brown, about 4 minutes. Transfer crumbs to a shallow bowl.

3. Place cornstarch in a shallow bowl. In a third bowl, use a fork to blend egg whites, water, and pepper.

4. Cut each cheese stick into 4 pieces. Add a few pieces at a time to the cornstarch, rolling to coat. Transfer each to egg mixture, coating each one entirely, then add to the panko, rolling and pressing until each cheese piece is fully coated with breadcrumbs. Place breadcrumb-coated cheese on prepared baking sheet. Repeat breading process until all cheese pieces are coated. Spray surface of cheese bites with cooking spray.

5. Cook mozzarella bites until cheese just begins to ooze out, about 2 to 3 minutes. Transfer to a serving platter and let cool 5 minutes.

6. While cheese bakes, prepare the sauce. Heat oil in a medium saucepan. Add garlic and saute 30 seconds, then add tomatoes, basil, thyme, oregano, salt, black pepper, and crushed red pepper flakes to a medium saucepan. Stir together and heat over medium-high heat until marinara is warmed. If desired, use an immersion blender to puree until smooth. Transfer sauce to a bowl for dipping.

7. Serve mozzarella bites with marinara sauce on the side.

Source: Hannaford fresh Magazine, November - December 2014