Classic Chicken Parmesan

"Cooking for my husband and me presents a challenge because of different eating habits. I've always been health-conscious, but his tastes tend toward richer foods. We both enjoy this recipe." -Jocelyn Pickford, Arlington, VA


4 servings (serving size: 1 cup pasta and 1 topped chicken breast half)

Recipe from

Cooking Light

Nutritional Information

Calories 577
Caloriesfromfat 10 %
Fat 6.7 g
Satfat 1.8 g
Monofat 1.5 g
Polyfat 1.2 g
Protein 54.9 g
Carbohydrate 71.9 g
Fiber 6.7 g
Cholesterol 105 mg
Iron 5.4 mg
Sodium 774 mg
Calcium 203 mg


4 (6-ounce) skinless, boneless chicken breast halves
2 cups (3 1/2 ounces) low-fat whole wheat crackers (such as Breton)
2 teaspoons dried oregano, divided
1 teaspoon garlic powder
Cooking spray
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1/4 cup dry red wine
1 (28-ounce) can crushed tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Flat-leaf parsley sprigs (optional)


Preheat oven to 350º.

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each chicken breast half to 1/2-inch thickness using a meat mallet or small heavy skillet.

Place whole wheat crackers, 1 teaspoon dried oregano, and garlic powder in a food processor; pulse 5 times or until coarse crumbs measure 1 1/4 cups. Place the cracker mixture in a shallow bowl, and dredge chicken in cracker mixture. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350º for 25 minutes or until the chicken is done.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute or until mixture begins to brown. Add wine; cook 1 minute or until most of liquid evaporates. Stir in tomatoes, remaining 1 teaspoon oregano, salt, and pepper. Reduce heat to low, and simmer 5 minutes or until thoroughly heated.

Spoon 2 cups tomato mixture over cooked chicken; sprinkle evenly with Parmesan cheese. Bake at 350º for 5 minutes or until cheese melts and sauce is bubbly. Remove from oven; let stand 5 minutes. Pour remaining 2 cups tomato mixture over cooked pasta, and toss. Serve pasta with chicken. Garnish with parsley sprigs, if desired.

Jocelyn Pickford, Arlington, Virginia,

Cooking Light

November 2006
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