Tasty and Healthy Chicken Parmesan (Pics included)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Boneless Skinless Chicken Breasts1 Slice of Sara Lee Whole Grain White Bread1/4 cup crushed Saltine Crackers1/4 cup grated Parmesan Cheese1 yolk of a Large Egg2 Tablespoons of Skim/Fat Free Milk1 Teaspoon of Salt1 Teaspoon of Black Pepper1/2 Teaspoon Garlic Powder2 Teaspoons Dried Parsley Flakes4 cups of cooked spaghetti4 cups of Hunts Garlic and Cheese Spaghetti Sauce4 slices of Provolone Cheese3 Tablespoons of Olive Oil
Preheat oven to 350 degrees.
Prep Bread Coating:
In your food processor combine 1 slice of bread with crackers, Parmesan, salt, pepper, garlic powder and parsley flakes. Pulse until incorporated and all crumbs. Place in a bowl and set a side.
Add egg yolk and milk to a bowl and whisk together until incorporated. Set a side.
Prep Chicken Breasts:
Cut the chicken breasts in half, length wise, so you now have 8 thin chicken breast cutlets.
Dip cutlets one at a time into your egg mixture, making sure it is coated. Then place cutlet into your bread crumb mixture. Again make sure it has a nice coating. Set a side.
Repeat with remaining cutlets.
Pasta and Sauce:
Cook your pasta according to directions on the package.
Put sauce in a medium sauce pan and let simmer on low.
Cooking the Chicken:
Heat 3 Tablespoons of Olive oil on medium low heat in a large skillet. Once heated add chicken cutlets 2 at a time to the pan. Cook until coating is golden brown on both side, transfer to a cookie sheet. Repeat with remaining cutlets.
Once they are all golden brown, place cookie sheet in your preheated oven and allow to finish cooking. About 7-10 minutes.
Cut Provolone cheese slices in half and place one on each cutlet 1 minute before removing them from the oven.
Serving:
1/2 cup of pasta on the plate
1/2 cup of sauce on top of the pasta
1 chicken Parmesan cutlet on top of sauce.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MORBIDFRAGGLE.
Prep Bread Coating:
In your food processor combine 1 slice of bread with crackers, Parmesan, salt, pepper, garlic powder and parsley flakes. Pulse until incorporated and all crumbs. Place in a bowl and set a side.
Add egg yolk and milk to a bowl and whisk together until incorporated. Set a side.
Prep Chicken Breasts:
Cut the chicken breasts in half, length wise, so you now have 8 thin chicken breast cutlets.
Dip cutlets one at a time into your egg mixture, making sure it is coated. Then place cutlet into your bread crumb mixture. Again make sure it has a nice coating. Set a side.
Repeat with remaining cutlets.
Pasta and Sauce:
Cook your pasta according to directions on the package.
Put sauce in a medium sauce pan and let simmer on low.
Cooking the Chicken:
Heat 3 Tablespoons of Olive oil on medium low heat in a large skillet. Once heated add chicken cutlets 2 at a time to the pan. Cook until coating is golden brown on both side, transfer to a cookie sheet. Repeat with remaining cutlets.
Once they are all golden brown, place cookie sheet in your preheated oven and allow to finish cooking. About 7-10 minutes.
Cut Provolone cheese slices in half and place one on each cutlet 1 minute before removing them from the oven.
Serving:
1/2 cup of pasta on the plate
1/2 cup of sauce on top of the pasta
1 chicken Parmesan cutlet on top of sauce.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MORBIDFRAGGLE.
Nutritional Info Amount Per Serving
- Calories: 348.2
- Total Fat: 12.5 g
- Cholesterol: 72.3 mg
- Sodium: 1,260.1 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 4.6 g
- Protein: 26.8 g
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