Sunday, October 3, 2010

Baked Chicken Parm...

And a couple glasses of red wine make for a wonderful Friday evening meal.

Baked Chicken Parm

Servings: 6 Prep Time: 20 min. Cook Time: 20 min.
Less mess, less fat, great flavor - what more could you ask for?


• 1 package(s) whole wheat pasta
• 1/2 cup(s) flour
• 3 egg(s), separated
• 1 cup(s) Italian bread crumbs
• 1/4 cup(s) parmesan cheese, grated
• 1/2 tsp oregano
• 2 lb chicken breast halves, thinly sliced
• 1 cup(s) mozzarella cheese (part skim), shredded
• 1 cup(s) pasta sauce (marinara)

1. Prepare pasta according to package directions.

2. Preheat the oven to 450 degrees. Cover a large baking sheet with aluminum foil.

3. Place the flour on a plate or piece of waxed paper. In a shallow bowl, beat the egg whites. On another plate or piece of waxed paper, mix the bread crumbs with the oregano and parmesan. Season with a pinch of salt and pepper.

4. Lightly dredge the cutlets in the flour, then dip in the egg whites (shaking off any excess egg), then dredge in the bread crumb mixture. Coat both sides of each cutlet with nonstick cooking spray and place on the prepared baking sheet.

5. Bake the chicken until the cutlets are golden, 8 minutes.

6. Preheat the broiler. Sprinkle the cutlet with the mozzarella. Place under the broiler for 1 to 2 minutes, until the cheese is golden (watch so the cheese doesn't burn).

7. Transfer the chicken to the plate and serve with pasta. Spoon sauce over chicken and pasta.

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