Chicken Parmesan

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

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 614
  • Calories from fat: 19%
  • Fat: 12.8g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 49.1g
  • Carbohydrate: 74.8g
  • Fiber: 5.4g
  • Cholesterol: 86mg
  • Iron: 6.1mg
  • Sodium: 937mg
  • Calcium: 375mg

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)

Preparation

  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.
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