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

"Cooking for my husband and me presents a challenge because of different eating habits. I've always been health-conscious, but his tastes tend toward richer foods. We both enjoy this recipe." -Jocelyn Pickford, Arlington, VA

Jocelyn Pickford, Arlington, Virginia
Recipe by Cooking Light November 2006

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Yield:
4 servings (serving size: 1 cup pasta and 1 topped chicken breast half)
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Ingredients

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Directions

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  • Preheat oven to 350º.

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  • Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each chicken breast half to 1/2-inch thickness using a meat mallet or small heavy skillet.

  • Place whole wheat crackers, 1 teaspoon dried oregano, and garlic powder in a food processor; pulse 5 times or until coarse crumbs measure 1 1/4 cups. Place the cracker mixture in a shallow bowl, and dredge chicken in cracker mixture. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350º for 25 minutes or until the chicken is done.

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute or until mixture begins to brown. Add wine; cook 1 minute or until most of liquid evaporates. Stir in tomatoes, remaining 1 teaspoon oregano, salt, and pepper. Reduce heat to low, and simmer 5 minutes or until thoroughly heated.

  • Spoon 2 cups tomato mixture over cooked chicken; sprinkle evenly with Parmesan cheese. Bake at 350º for 5 minutes or until cheese melts and sauce is bubbly. Remove from oven; let stand 5 minutes. Pour remaining 2 cups tomato mixture over cooked pasta, and toss. Serve pasta with chicken. Garnish with parsley sprigs, if desired.

Nutrition Facts

577 calories; calories from fat 10%; fat 6.7g; saturated fat 1.8g; mono fat 1.5g; poly fat 1.2g; protein 54.9g; carbohydrates 71.9g; fiber 6.7g; cholesterol 105mg; iron 5.4mg; sodium 774mg; calcium 203mg.
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