Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This can be put together in a large shallow dish, if desired.

Recipe by Cooking Light September 1998

Gallery

Recipe Summary test

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

    Advertisement
  • Combine breadcrumbs, Parmesan cheese, Italian seasoning, and pepper in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites, and breadcrumb mixture.

  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done.

  • Place 1 cup spaghetti in each of 4 gratin dishes. Spoon 1/2 cup Ultimate Quick-and-Easy Pasta Sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese.

  • Preheat broiler. Place gratin dishes on a baking sheet; broil 3 minutes or until cheese melts. Garnish with basil sprigs, if desired.

Nutrition Facts

614 calories; calories from fat 19%; fat 12.8g; saturated fat 5g; mono fat 4.8g; poly fat 1.5g; protein 49.1g; carbohydrates 74.8g; fiber 5.4g; cholesterol 86mg; iron 6.1mg; sodium 937mg; calcium 375mg.
Advertisement