Rating: 4 stars
40 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 5
  • 4 star values: 10
  • 5 star values: 21

Try Asiago or provolone cheese in place of the mozzarella in this winning recipe for chicken parmesan.

Recipe by Cooking Light October 2000

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.

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  • Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.

  • Preheat oven to 350°.

  • To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.

Nutrition Facts

559 calories; calories from fat 26%; fat 15.9g; saturated fat 5.6g; mono fat 6.3g; poly fat 2g; protein 46.3g; carbohydrates 58.1g; fiber 6.4g; cholesterol 93mg; iron 6.1mg; sodium 792mg; calcium 359mg.
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