Tasty and Healthy Chicken Parmesan (Pics included)
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Tasty and Healthy Chicken Parmesan (Pics included) calories by ingredient
Introduction
This is a great recipe for Chicken Parmesan that my family loves!This is a complete meal and very filling. My Guys were even filled off of one portion! This is a great recipe for Chicken Parmesan that my family loves!
This is a complete meal and very filling. My Guys were even filled off of one portion!
Number of Servings: 8
Ingredients
-
4 Boneless Skinless Chicken Breasts
1 Slice of Sara Lee Whole Grain White Bread
1/4 cup crushed Saltine Crackers
1/4 cup grated Parmesan Cheese
1 yolk of a Large Egg
2 Tablespoons of Skim/Fat Free Milk
1 Teaspoon of Salt
1 Teaspoon of Black Pepper
1/2 Teaspoon Garlic Powder
2 Teaspoons Dried Parsley Flakes
4 cups of cooked spaghetti
4 cups of Hunts Garlic and Cheese Spaghetti Sauce
4 slices of Provolone Cheese
3 Tablespoons of Olive Oil
Directions
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.
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