LIVE
Rating: 4.5 stars
55 Ratings
  • 5 star values: 29
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

Serve an Italian favorite for an easy meal in minutes. Pair with a simple starch and a small green salad.

Recipe by Cooking Light September 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 1 breast half)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.

  • Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.

Nutrition Facts

401 calories; fat 16.9g; saturated fat 6.4g; mono fat 7.6g; poly fat 1.3g; protein 44.4g; carbohydrates 15.9g; fiber 0.6g; cholesterol 95mg; iron 1.8mg; sodium 719mg; calcium 352mg.
Advertisement