Chicken Parmesan

recipe
This can be put together in a large shallow dish, if desired.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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)
1 cup (4 ounces) shredded part-skim mozzarella cheese
Basil sprigs (optional)

Preparation

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.

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.

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

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.

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

September 1998
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