Chicken Parmesan
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INGREDIENTS 4 (4-ounce) skinned, boned chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1/3 cup all-purpose flour
2 large egg whites, lightly beaten
2 teaspoons olive oil
4 cups hot cooked spaghetti, about 8 ounces uncooked pasta
3 cups Ultimate Quick-and-Easy Pasta Sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Chopped fresh parsley, optionalThis can be put together in a large shallow dish instead of in gratin dishes.
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.
Combine breadcrumbs and next 3 ingredients in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg white 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, and 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 chopped parsley, if desired.
Makes 4 servings
(CALORIES 614 (19% from fat); FAT 12.8g (SAT 5g; MONO 4.8g; POLY 1.5g) PROTEIN 49.1g; CARB 74.8g; FIBER 5.4g; CHOL 86mg; IRON 6.1mg; SODIUM 937mg; CALC 375mg)