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

Yield: 4 servings (serving size: 1 cup pasta and 1 topped chicken breast half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 577
  • Calories from fat: 10%
  • Fat: 6.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 54.9g
  • Carbohydrate: 71.9g
  • Fiber: 6.7g
  • Cholesterol: 105mg
  • Iron: 5.4mg
  • Sodium: 774mg
  • Calcium: 203mg

Ingredients

  • 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)

Preparation

  1. Preheat oven to 350º.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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