Italian Stuffed Chicken Parmesano
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken:4 boneless, skinless chicken breasts4 slices fat-free mozzarella2 tsp Italian seasoning1 c dry whole wheat bread crumbs1/2 c grated Parmesan cheese2 egg whites, whisked with 1 tbsp milk
Preheat oven to 375. Spray a baking sheet well with cooking spray.
Pound each piece of chicken until about 1/4 inch thick.
Layer each piece with sprinkled cracked sea salt, cracked black pepper, 1 slice fat free mozzarella, and 1 tbsp of tomato spread (see below for tomato spread recipe)
Roll tightly into logs, then secure well with toothpicks.
Mix bread crumbs, parmesan cheese, Italian seasoning, and garlic powder together.
Dip chicken rolls into egg mixture, then roll in bread crumb mixture.
Transfer chicken to baking sheet, bake at 375 for 30 minutes or until done.
Tomato Spread:
Seed and juice 2 Roma tomatoes.
Dice well, then mix well with olive oil, vinegar, salt and pepper to taste, and Italian seasoning to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDSAYRENEE459.
Pound each piece of chicken until about 1/4 inch thick.
Layer each piece with sprinkled cracked sea salt, cracked black pepper, 1 slice fat free mozzarella, and 1 tbsp of tomato spread (see below for tomato spread recipe)
Roll tightly into logs, then secure well with toothpicks.
Mix bread crumbs, parmesan cheese, Italian seasoning, and garlic powder together.
Dip chicken rolls into egg mixture, then roll in bread crumb mixture.
Transfer chicken to baking sheet, bake at 375 for 30 minutes or until done.
Tomato Spread:
Seed and juice 2 Roma tomatoes.
Dice well, then mix well with olive oil, vinegar, salt and pepper to taste, and Italian seasoning to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDSAYRENEE459.
Nutritional Info Amount Per Serving
- Calories: 429.3
- Total Fat: 11.0 g
- Cholesterol: 143.0 mg
- Sodium: 643.3 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.6 g
- Protein: 66.8 g
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