Recipe by Cooking Light October 2000

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Yield:
4 servings
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Ingredients

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Directions

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  • Preheat oven to 425°.

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  • Cook pasta according to package directions, omitting salt and fat. Drain well.

  • While the pasta is cooking, prepare the chicken. Place the breadcrumbs and Parmesan cheese in a shallow dish. Dip chicken in egg substitute, and dredge in breadcrumb mixture.

  • Heat the olive oil in a 9-inch cast-iron skillet over medium-high heat. Add the chicken to the pan, and cook for 2 minutes on each side. Top the chicken with mozzarella slices, and place the pan in oven. Bake at 425° for 14 minutes or until chicken is done.

  • While the chicken is cooking, heat the pasta sauce in a medium saucepan over medium-low heat.

  • Place 1/2 cup pasta on each of 4 plates; top each serving with a chicken breast half and 2/3 cup sauce. Sprinkle with parsley.

Nutrition Facts

429 calories; calories from fat 17%; fat 9.4g; saturated fat 3.5g; mono fat 4.1g; poly fat 1.1g; protein 40.1g; carbohydrates 43.5g; fiber 3.3g; cholesterol 80mg; iron 3.8mg; sodium 796mg; calcium 218mg.
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