Sunday, November 22, 2009

Classic Chicken Parmesan

Courtesy of Cooking Light, September 1998

4 skinned, boneless chicken breast halves
1/2 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
1/2 tsp dried Italian seasoning
1/3 cup all purpose flour
2 large egg whites, lightly beaten
2 tsp olive oil
4 cups hot cooked spaghetti ( about 8 oz uncooked pasta)
3 cups pasta sauce
1 cup mozzarella cheese

1. Place each chicken breast half between 2 sheets of heavy duty plastic wrap; flatten to 1/4 in thickness using a meat mallet.
2. Combine breadcrumbs, parmesan cheese, and Italian seasoning in a shallow dish.  Dredge 1 chicken breast half in flour, dip in egg whites; dredge in breadcrumb mixture.  Repeat procedure with remaining chicken.
3. Heat oil in a large nonstick skillet over medium-high heat.  Add chicken; cook 5 minutes on each side or until done.
4. Place 1 cup spaghetti in each of the gratin dishes.  Spoon 1/2 cup pasta sauce over each serving.  Top with 1 chicken breast half.  Spoon 1/4 cup sauce over each serving.  Sprinkle with 1/4 mozzarella cheese.
5. Preheat broiler.  Place gratin dishes on baking sheet; broil 3 minutes or until cheese melts.

4 servings



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