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Chicken Parmigiana

Hands-on time 20 mins
Total time 50 mins
Yield Makes 4 servings

Ingredients

  • 4 skinned and boned chicken breasts (1 lb.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 egg whites
  • Vegetable cooking spray
  • 3/4 cup crushed cornflakes cereal
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 cup all-purpose flour
  • Pasta sauce
  • Shredded reduced-fat cheese

Nutrition Information

  • calories 313
  • fat 4.4 g
  • satfat 2.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 27.3 g
  • carbohydrate 39.7 g
  • fiber 3.5 g
  • cholesterol 50 mg
  • iron 3.2 mg
  • sodium 275 mg
  • calcium 208 mg

How to Make It

  1. Preheat oven to 425°. Sprinkle chicken with salt and pepper. Whisk egg whites just until foamy.

  2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan. Stir together cornflakes, Parmesan cheese, and Italian seasoning.

  3. Dredge chicken in flour, shaking off excess. Dip chicken in egg white, and dredge in cornflake mixture. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.

  4. Bake at 425° for 25 to 30 minutes or until golden brown and done.

  5. Top each chicken breast with your favorite pasta sauce and shredded reduced-fat cheese. Bake 5 more minutes or until cheese is melted.