Saucy Chicken Parmesan
Ingredients
4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds)
Nonstick cooking spray
1 slightly beaten egg white
1 tablespoon water
3/4 cup cornflakes, crushed (about 1/3 cup)
2 tablespoons grated Parmesan cheese
1/4 teaspoon dried Italian seasoning, basil, or oregano, crushed, or 1 teaspoon snipped fresh basil or oregano
1/8 teaspoon black pepper
1-1/3 cups spaghetti sauce
4 ounces dried spaghetti, fettuccine, or other pasta, cooked according to package directions and drained
Grated Parmesan cheese (optional)
Fresh herb sprigs (optional)
Directions
1. Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound to flatten slightly (about 1/2 inch thick). Remove plastic wrap.
2. Lightly coat a shallow baking pan with nonstick cooking spray; set aside. In a shallow dish combine egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons Parmesan cheese, the Italian seasoning, and pepper. Dip chicken pieces, one at a time, into egg mixture; coat with crumb mixture. Place coated chicken pieces in prepared baking pan.
3. Bake in a 400 degree oven about 15 minutes or until chicken is tender and no longer pink (170 degrees F).
4. Meanwhile, in a small saucepan warm spaghetti sauce over low heat. Divide pasta among 4 dinner plates. Place chicken on top of pasta. Spoon spaghetti sauce over chicken. If desired, sprinkle with additional Parmesan cheese. If desired, garnish with fresh herb sprigs. Makes 4 servings.
Nutrition Facts
Calories 312, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 68 mg, Sodium 566 mg, Carbohydrate 37 g, Fiber 3 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 1, Other Carbohydrate 1.5.
Percent Daily Values are based on a 2,000 calorie diet
4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds)
Nonstick cooking spray
1 slightly beaten egg white
1 tablespoon water
3/4 cup cornflakes, crushed (about 1/3 cup)
2 tablespoons grated Parmesan cheese
1/4 teaspoon dried Italian seasoning, basil, or oregano, crushed, or 1 teaspoon snipped fresh basil or oregano
1/8 teaspoon black pepper
1-1/3 cups spaghetti sauce
4 ounces dried spaghetti, fettuccine, or other pasta, cooked according to package directions and drained
Grated Parmesan cheese (optional)
Fresh herb sprigs (optional)
Directions
1. Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound to flatten slightly (about 1/2 inch thick). Remove plastic wrap.
2. Lightly coat a shallow baking pan with nonstick cooking spray; set aside. In a shallow dish combine egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons Parmesan cheese, the Italian seasoning, and pepper. Dip chicken pieces, one at a time, into egg mixture; coat with crumb mixture. Place coated chicken pieces in prepared baking pan.
3. Bake in a 400 degree oven about 15 minutes or until chicken is tender and no longer pink (170 degrees F).
4. Meanwhile, in a small saucepan warm spaghetti sauce over low heat. Divide pasta among 4 dinner plates. Place chicken on top of pasta. Spoon spaghetti sauce over chicken. If desired, sprinkle with additional Parmesan cheese. If desired, garnish with fresh herb sprigs. Makes 4 servings.
Nutrition Facts
Calories 312, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 68 mg, Sodium 566 mg, Carbohydrate 37 g, Fiber 3 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 1, Other Carbohydrate 1.5.
Percent Daily Values are based on a 2,000 calorie diet