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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 355.9
  • Total Fat: 8.1 g
  • Cholesterol: 85.0 mg
  • Sodium: 351.0 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 5.8 g
  • Protein: 38.2 g

View full nutritional breakdown of Light Chicken Parmesan w/ Spaghetti Squash calories by ingredient
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Light Chicken Parmesan w/ Spaghetti Squash

Submitted by: MSMROCKS

Introduction

Adapted from Martha Stewart - this is a really tasty light meal - under 400 calories! Quick to prep, quick to cook! Adapted from Martha Stewart - this is a really tasty light meal - under 400 calories! Quick to prep, quick to cook!
Number of Servings: 4

Ingredients

    2 chicken breasts, well trimmed

    2 slices wheat bread, torn in to pieces
    2 tbsp flour
    1 egg white, beaten

    1 can whole tomatoes
    italian seasoning to taste

    3/4 c shredded mozzarella

    1 spaghetti squash.

Directions

Preheat oven to 425.

Cut each breast into 2 pieces.

In a food processor, pulse bread a few times to make crumbs. Bread 1 side of the chicken first in flour, then in the egg white, then the bread crumbs. Leave the other side unbreaded.

Bake at 425 for 10 minutes.
Top with shredded mozzarella.
Bake another 2-3 minutes.

Sauce:
While chicken is cooking - Pour tomatoes in to sauce pan. Break up whole tomatoes with your fingers or immersion blender. Add seasoning to taste. Simmer until thickened.

Squash. Halve the squash with a big knife. Place squash half cut side down in a container with 1/4 c water and cover with plastic wrap. Microwave 10 minutes. Let cool 2-3 minutes. Pull out seeds and discard. Pull out the threads of squash inside. 1 squash will feed about 4 people as a side dish. Top w/ tomato sauce

Serving: 1 piece chicken, generous scoop of tomato sauce, about 1 c squash.

Number of Servings: 4

Recipe submitted by SparkPeople user MSMROCKS.






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