Baked Chicken Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 cup of egg whites1/3 cup of Bread Crumbs (Italian Style)4 tbsp reduced-fat Parmesan Cheese, grated1/2 lb. Chicken Breast Tenders1 1/2 cups of Garden Rotini (Or any other pasta you prefer)1 cup of Pasta Sauce (we used Prego - Italian Sauce)
1. Preheat oven to 400
2. In a medium mixing bowl, beat egg whites with forth until slightly frothy. Then, mix breadcrumbs and 2 tablespoons of reduced-fat Parmesan cheese in a pie plate.
3. Dip chicken breasts in egg whites and then into the breadcrumb mixture, coating both sides.
4. Lightly coat a baking sheet with cooking spray. Place chicken breasts on the baking sheet; baking for approximately 12 minutes, turn over and bake approximately 12 more minutes, until chicken is no longer pink in the center and coating golden brown.
5. While the chicken is baking, prepare spinach pasta according to its package directions.
6. In a small saucepan, warm pasta sauce over medium heat.
7. Top with pasta sauce and remaining Parmesan cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user JEFFC1971.
2. In a medium mixing bowl, beat egg whites with forth until slightly frothy. Then, mix breadcrumbs and 2 tablespoons of reduced-fat Parmesan cheese in a pie plate.
3. Dip chicken breasts in egg whites and then into the breadcrumb mixture, coating both sides.
4. Lightly coat a baking sheet with cooking spray. Place chicken breasts on the baking sheet; baking for approximately 12 minutes, turn over and bake approximately 12 more minutes, until chicken is no longer pink in the center and coating golden brown.
5. While the chicken is baking, prepare spinach pasta according to its package directions.
6. In a small saucepan, warm pasta sauce over medium heat.
7. Top with pasta sauce and remaining Parmesan cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user JEFFC1971.
Nutritional Info Amount Per Serving
- Calories: 516.0
- Total Fat: 5.9 g
- Cholesterol: 70.0 mg
- Sodium: 1,489.0 mg
- Total Carbs: 71.6 g
- Dietary Fiber: 5.6 g
- Protein: 39.4 g
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