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Chicken Parmesan

Yield 4 servings
This can be put together in a large shallow dish, if desired.

Ingredients

  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried Italian seasoning
  • 1/8 teaspoon black pepper
  • 1/3 cup all-purpose flour
  • 2 large egg whites, lightly beaten
  • 2 teaspoons olive oil
  • 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
  • 3 cups Ultimate Quick-and-Easy Pasta Sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • Basil sprigs (optional)

Nutrition Information

  • calories 614
  • caloriesfromfat 19 %
  • fat 12.8 g
  • satfat 5 g
  • monofat 4.8 g
  • polyfat 1.5 g
  • protein 49.1 g
  • carbohydrate 74.8 g
  • fiber 5.4 g
  • cholesterol 86 mg
  • iron 6.1 mg
  • sodium 937 mg
  • calcium 375 mg

How to Make It

  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

  2. Combine breadcrumbs, Parmesan cheese, Italian seasoning, and pepper in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites, and breadcrumb mixture.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done.

  4. Place 1 cup spaghetti in each of 4 gratin dishes. Spoon 1/2 cup Ultimate Quick-and-Easy Pasta Sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese.

  5. Preheat broiler. Place gratin dishes on a baking sheet; broil 3 minutes or until cheese melts. Garnish with basil sprigs, if desired.