Chicken Parmesan

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

16

  ounces

  skinless, boneless chicken breast

1/2

  cup

  panko

1

  whole

  egg

1

  teaspoon

  Dijon mustard

1

  tablespoon

  water

1

  teaspoon

  Italian seasoning

1/2

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

1/4

  cup

  Parmesan cheese -- grated

2

  cups

  quick spaghetti sauce -- see recipe

8

  ounces

  spaghetti -- cooked

Heat oven to 350F.

Place chicken breasts between two sheets of plastic and pound until 1/2 inch thick.

In a pie plate beat egg, water, and Dijon together.

In a second pie plate mix Parmesan, salt, pepper, and Italian seasoning.

Pour spaghetti sauce in bottom of a 13x9 inch casserole dish.

Dredge the chicken breast in egg mixture letting excess drip off.

Put the chicken breasts in Parmesan mixture and pat on to coat completely.

Lay chicken breasts over sauce.

Bake for 30 minutes or until chicken is cooked through. Serve over spaghetti.


Notes:  For the best taste get genuine Parmigiano - Reggiano cheese and grate it yourself. The grated cheese you buy in the store has additives to it that will change the flavor.

Makes 4 servings.
Per Serving: 688 Calories; 18g Fat (24.0% calories from fat); 46g Protein; 85g Carbohydrate; 9g Dietary Fiber; 123mg Cholesterol; 853mg Sodium. Exchanges: 3 Grain (Starch); 4 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

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