Chicken Parmigiana

recipe
This Chicken Parmigiana is quick, easy, and tasty--perfect for kids and weeknight dinners in a hurry.

Yield:

6 servings (serving size: 1 chicken breast half and 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 273
Caloriesfromfat 15 %
Fat 4.4 g
Satfat 1.8 g
Monofat 1 g
Polyfat 0.4 g
Protein 34.1 g
Carbohydrate 22.5 g
Fiber 2.3 g
Cholesterol 74 mg
Iron 1.7 mg
Sodium 641 mg
Calcium 107 mg

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
6 (4-ounce) skinned, boned chicken breast halves
2 egg whites, lightly beaten
2 cups cornflakes, coarsely crushed
Vegetable cooking spray
1 (26-ounce) jar low-fat spaghetti sauce
3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Preparation

Combine the first 4 ingredients in a shallow dish. Dredge each piece of chicken in the flour mixture. Dip each piece of chicken in egg whites; dredge in cornflakes.

Arrange chicken in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 25 minutes or until crisp.

Place spaghetti sauce in a medium saucepan, and cook over medium heat until thoroughly heated. Pour sauce over chicken, and sprinkle with cheese. Bake an additional 5 minutes or until cheese melts.

June 1995
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