20-MINUTE CHICKEN PARMESAN
Ingredients
4 skinless, boneless chicken breast halves (thawed)
1 large egg, lightly beaten
3/4 cup Italian seasoned bread crumbs
2 tablespoons butter or margarine, melted
1 lb jar spaghetti sauce
3/4 cup shredded low fat/part skim mozzarella cheese
3 tablespoons grated Parmesan
1/4 cup chopped fresh parsley
Instructions:
1. Place chicken breast halves between two sheets of heavy duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
2. Dip chicken in egg and dredge in breadcrumbs.
3. Cook chicken in butter in a large skillet over medium high heat until browned on both sides.
4. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
5. Sprinkle with cheeses (reserve 1 tablespoon Parmesan) and parsley.
6. Cover and simmer additional 5 minutes or until cheeses melt. Sprinkle with extra Parmesan.
Optional: Serve over a bed of whole-wheat angel hair pasta.
Low-cal chicken
Same Italian favorite - but with fewer calories
KATIE KELLEY SCHMID | CIN WEEKLY
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Click-2-Listen Cin Cook: Jill Vonderhaar Nader
Neighborhood: East End
Background: Originally from Edgewood. Graduate of St. Louis University. Married to Nader.
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