Quick Mozzarella Chicken



4 servings

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 425°.

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

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.

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.

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

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.