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Quick Mozzarella Chicken

Yield 4 servings

Ingredients

  • 4 ounces uncooked spaghetti
  • 1/2 cup Italian-seasoned breadcrumbs
  • 3 tablespoons grated Parmesan cheese
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1/4 cup egg substitute
  • 1 tablespoon olive oil
  • 4 (3/4-ounce) slices part-skim mozzarella cheese
  • 2 1/2 cups fat-free Italian herb pasta sauce (such as Muir Glen)
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 429
  • caloriesfromfat 17 %
  • fat 9.4 g
  • satfat 3.5 g
  • monofat 4.1 g
  • polyfat 1.1 g
  • protein 40.1 g
  • carbohydrate 43.5 g
  • fiber 3.3 g
  • cholesterol 80 mg
  • iron 3.8 mg
  • sodium 796 mg
  • calcium 218 mg

How to Make It

  1. Preheat oven to 425°.

  2. Cook pasta according to package directions, omitting salt and fat. Drain well.

  3. While the pasta is cooking, prepare the chicken. Place the breadcrumbs and Parmesan cheese in a shallow dish. Dip chicken in egg substitute, and dredge in breadcrumb mixture.

  4. Heat the olive oil in a 9-inch cast-iron skillet over medium-high heat. Add the chicken to the pan, and cook for 2 minutes on each side. Top the chicken with mozzarella slices, and place the pan in oven. Bake at 425° for 14 minutes or until chicken is done.

  5. While the chicken is cooking, heat the pasta sauce in a medium saucepan over medium-low heat.

  6. Place 1/2 cup pasta on each of 4 plates; top each serving with a chicken breast half and 2/3 cup sauce. Sprinkle with parsley.