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 350°F. 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. |