Prep Time
25 Mins
Cook Time
4 Mins
Bake Time
20 Mins
Makes 8 servings (serving size: 1 chicken breast half and 1/2 cup pasta)

Open a bag of prewashed mixed salad greens, and top with sliced grape or cherry tomatoes, red onion slices, and a drizzle of light balsamic vinaigrette for a zesty accompaniment.

How to Make It

Step 1

Prepare pasta according to package directions, omitting salt and oil. Drain and keep warm.

Step 2

Cut each chicken breast into 2 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Step 3

Combine 2/3 cup breadcrumbs and 1/4 cup Parmesan cheese. Dip chicken in egg substitute, and dredge in breadcrumb mixture.

Step 4

Brown chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat, 1 to 2 minutes on each side; remove chicken from skillet.

Step 5

Stir together pasta sauce and basil; spoon half of sauce into an 11- x 7- inch baking dish. Arrange chicken in an even layer over sauce; pour remaining sauce over chicken. Sprinkle evenly with mozzarella cheese and remaining 1/4 cup Parmesan cheese.

Step 6

Bake at 350° for 20 minutes or until mozzarella cheese is lightly browned and sauce is bubbly around edges. Remove from oven, and sprinkle with 2 tablespoons parsley. Serve chicken over hot cooked pasta.

Ratings & Reviews

Nannie3's Review

August 18, 2013
Very good recipe. Hubby loves it and said he could eat this, at least, once a week. Wants me to make it on our vacation coming up. Served with garlic toast. Only fixed 2 large chicken breasts so panned down inqredients but have enough for another meal. Also, served over spaghetti noodles. Will definitely put this in our rotation.

amysmith70's Review

September 21, 2009