Baked Panko Chipotle Chicken Parm with Rotini Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken breast (raw, boneless, skinless) 16 ozPanko Chipoltle Breadcrumbs 2 cups2 whole eggs raw, slightly beatenMozzerella Cheese, whole milk, 3ozTomato sauce 2 cupsOlive Oil ( if you are making your own sauce) 1 TbspDreamfield Rotini Pasta uncooked, 8oz.
Dip each chicken breast into the eggs that have been slightly beaten, then dip into the breadcrumbs. Bake at 400 for 20 min, 15 if the chicken breast is pretty thin. In the meantime start putting on the water for the pasta and cook pasta. Once the chicken is cooked, while chicken it's still on the baking sheet, add 1 slice mozzarella cheese on each chicken cutlet ( I got the slicing mozzarella from the deli) and top with tomato sauce and bake for a few more minutes until cheese is melted. Once pasta is done add sauce and mix..add salt & pepper if desired
Serving Size: Servings:4- 1 cutlet with 1 cup of pasta each
Number of Servings: 4
Recipe submitted by SparkPeople user AUTUMNGIRL641.
Serving Size: Servings:4- 1 cutlet with 1 cup of pasta each
Number of Servings: 4
Recipe submitted by SparkPeople user AUTUMNGIRL641.
Nutritional Info Amount Per Serving
- Calories: 598.6
- Total Fat: 14.4 g
- Cholesterol: 188.7 mg
- Sodium: 1,288.4 mg
- Total Carbs: 72.7 g
- Dietary Fiber: 7.8 g
- Protein: 46.0 g
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