Baked Chicken Parmesan
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 262.9
- Total Fat: 5.0 g
- Cholesterol: 71.1 mg
- Sodium: 278.3 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 3.3 g
- Protein: 19.9 g
View full nutritional breakdown of Baked Chicken Parmesan calories by ingredient
Introduction
A tweaked version of several recipes. Very filling and I managed to keep it relatively healthy. Takes a lot of prep since I made everything from scratch but you can certainly shorten the time by using ready to use ingredients. Just make sure the stuff in them are good for you. A tweaked version of several recipes. Very filling and I managed to keep it relatively healthy. Takes a lot of prep since I made everything from scratch but you can certainly shorten the time by using ready to use ingredients. Just make sure the stuff in them are good for you.Number of Servings: 5
Ingredients
-
3 cups wheat pasta (I used spaghetti but any kind of pasta will do)
115g pack of tomato sauce
2 medium tomatoes diced
3 cloves garlic, minced
1/4 of a medium size onion, chopped
10 leaves basil, chopped (I love basil so I use a lot. You can reduce the amount if you want)
1 chicken breast fillet
1 egg
2 slices wheat bread
1 tbsp grated parmesan
1.5 tbsp italian seasoning (equal parts basil, parsely, oregano, marjoram, sage)
1 tsp ground black pepper
1/4 cup grated cheddar cheese (I'm sure other kinds of cheeses would work to. This is just what I had on hand)
Olive oil
Directions
Cook the pasta based on package directions.
Toast the bread.
Pound the chicken to make it thinner. Cut into manageable squares.
Once the bread is toasted, crumble it to make bread crumbs. I used a mortar and pestle because I want my crumbs fine. Mix in the italian seasoning, parmesan, and pepper.
Beat the egg in a bowl.
Coat the chicken pieces in the crumb mix by dipping in the egg first then into the crumbs.
Fry using olive oil. Since the chicken has been pounded, it will cook in no time.
Set aside in a tissue lined plate to let the oils drain.
In a pan, saute onions and garlic. Add tomatoes and cook a little until the juices come out.
Add tomato sauce. Cover the pan and let simmer.
When the sauce starts to simmer, add the basil leaves and stir well.
Pour in the cooked pasta and coat well.
Transfer the pasta into a baking pan. (I used tongs so that I don't scoop in much of the sauce)
Lay the breaded chicken onto the pasta.
Spoon the extra tomato sauce onto the chicken and top with grated cheese.
Cook in the oven for about 10 minutes at 200 degrees or until the cheese has melted.
Serving Size: makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user PIXIEDUST.
Toast the bread.
Pound the chicken to make it thinner. Cut into manageable squares.
Once the bread is toasted, crumble it to make bread crumbs. I used a mortar and pestle because I want my crumbs fine. Mix in the italian seasoning, parmesan, and pepper.
Beat the egg in a bowl.
Coat the chicken pieces in the crumb mix by dipping in the egg first then into the crumbs.
Fry using olive oil. Since the chicken has been pounded, it will cook in no time.
Set aside in a tissue lined plate to let the oils drain.
In a pan, saute onions and garlic. Add tomatoes and cook a little until the juices come out.
Add tomato sauce. Cover the pan and let simmer.
When the sauce starts to simmer, add the basil leaves and stir well.
Pour in the cooked pasta and coat well.
Transfer the pasta into a baking pan. (I used tongs so that I don't scoop in much of the sauce)
Lay the breaded chicken onto the pasta.
Spoon the extra tomato sauce onto the chicken and top with grated cheese.
Cook in the oven for about 10 minutes at 200 degrees or until the cheese has melted.
Serving Size: makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user PIXIEDUST.