Quick Mozzarella Chicken

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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


  • 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


  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.
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