Recipe: Chicken Parmesan
Categories: Chicken, Italian, Pasta, Sauces
Yield: 4 Servings
1 lb Boneless Skinless Chicken -- Breast Halves; (Abt. 4)
1/2 c Seasoned Bread Crumbs
1/4 c Grated Parmesan Cheese
1/2 ts Dried Italian Seasoning
1/8 ts Black Pepper
1/3 c All-Purpose Flour
2 lg Egg Whites; Lightly Beaten 2 ts Olive Oil 4 c Cooked Spaghetti; Hot 3 c Ultimate Quick-And-Easy -- Pasta Sauce 1 c Shredded Mozzarella Cheese; -- Part Skim Basil Sprigs
Pound chicken to 1/4 inch thickness.
Combine breadcrumbs, Parmesan cheese, Italian seasoning, and pepper in a shallow dish. Dredge chicken in flour. Dip in egg whites; dredge in breadcrumb mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done.
Place 1 cup spaghetti in each of 4 gratin dishes. Spoon 1/2 cup Sauce over each serving. Top each with one chicken breast half. Spoon 1/4 cup sauce over each serving. Sprinkle with 1/4 cup mozarella cheese.
Preheat broiler. Place gratin dishes on a baking sheet; broil 3 minutes or until cheese melts. Garnish with basil lsprigs.
Yield: 4 servings.
Suggested Wine: cup
Serving Ideas : Combine bread
Recipe by: Cooking Light Mag. Sept. 1998
Posted to EAT-LF Digest by Irene DiGiuseppe <firstname.lastname@example.org> on Nov 01, 1998, converted by MM_Buster v2.0l.
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