Quick Mozzarella Chicken

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 429
  • Calories from fat: 17%
  • Fat: 9.4g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 40.1g
  • Carbohydrate: 43.5g
  • Fiber: 3.3g
  • Cholesterol: 80mg
  • Iron: 3.8mg
  • Sodium: 796mg
  • Calcium: 218mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Quick Mozzarella Chicken Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy