Chicken Parmigiana

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

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Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 15%
  • Fat: 4.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.4g
  • Protein: 34.1g
  • Carbohydrate: 22.5g
  • Fiber: 2.3g
  • Cholesterol: 74mg
  • Iron: 1.7mg
  • Sodium: 641mg
  • Calcium: 107mg

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

  1. 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.
  2. Arrange chicken in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 25 minutes or until crisp.
  3. 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.
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