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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 409.5
  • Total Fat: 15.5 g
  • Cholesterol: 93.9 mg
  • Sodium: 1,146.7 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 45.7 g

View full nutritional breakdown of Chicken Parmesan calories by ingredient
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Chicken Parmesan

Submitted by: GARRETTS_GIRL

Introduction

Serve with pasta & salad. Serve with pasta & salad.
Number of Servings: 4

Ingredients

    16 oz boneless, skinless chicken breast, pounded to 1/2 inch thickness
    1/2 Cup egg beater (1 egg equivalent)
    1/2 cup milk
    1/2 Cup Italian Bread crumbs
    1 Tbsp olive oil
    4 oz (4 slices) mozzarella cheese
    1 Cup Ragu spaghetti sauce
    60g Parmesan Cheese

Directions

Whisk together the egg and milk. Dip the chicken breasts in milk & egg mixture and then in bread crumbs. Heat olive oil in large skillet over medium-high heat. Brown the chicken in hot oil on both sides until golden, about 3-4 minutes on each side. Set chicken in a baking dish.

Slice 4 pieces (~1 oz each) of mozzarella cheese and put one on each chicken breast. Pour 1/4 cup of spaghetti sauce on each chicken breast. Sprinkle with 15g parmesan cheese on each chicken.

Bake @ 350F for about 25-30 minutes or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

Makes 4 servings of 4oz chicken breast

Number of Servings: 4

Recipe submitted by SparkPeople user GARRETTS_GIRL.






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Member Ratings For This Recipe

  • I make something similar to this, I bake the chicken breast in bread crumbs only, then when almost done I add 1-2 tbs of spaghetti sauce, shredded mozzarella cheese and fresh tomatoes with a sprinkle of basil to the top of each chicken breast. Then heat until cheese is melted. - 7/1/09

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  • Fantastic for a special occasion - 6/21/09

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  • Even my pickiest kid asked for thirds! - 6/12/09

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  • This sounds really good - a fairly low cal comfort type food. A little high in calories and sodium but otherwise a keeper. I substituted soy and cut down on cheese. - 5/4/09

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