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)
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.
Note:
June 1995
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