CHICKEN PARMIGIANA: This recipe is from Cooking Light
Don’t let the name fool you, this chicken is so good. I made it on Saturday and loved it.
1/3 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
4 (4-ounce) skinned, booned chicken breast halves
2 egg whites, lightly beaten
3 cups cornflakes, coarsely crushed
1 (26 ounce) bottle low fat sphagetti sauce
3/4 cup (3 ounces) preshredded part-skim mozzarella cheese
2 tablesppons grated Parmesan cheese
Preheat oven to 350 degrees
Combine first 4 ingredients in a shallow dish. Dredge 1 chicken breast half in flour mixture. Dip in egg white; dredge in cornflakes. Repeat procedure with remaining chicken, egg white and cornflakes
Arrrange chicken in a 13×9 inch baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes or until done.
Place spaghetti sauce in a medium saucepan. Cook over medium heat until thoroughly heated. Pour sauce over chicken. Sprinkle with cheeses. Bake an additional 5 minutes or until cheese melts. Yields 6 servings.
Calories 312 FAT 5.9g PROTEIN 35.3g CARB 26.8g FIBER 2.4g CHOL 75mg IRON 2.4mg SODIUM 755mg CALC 210mg
Serve over Rice with a side of Ceasar Salad.
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