Chicken Parmesan
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Chicken Parmesan
YIELD Makes 6 servings
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INGREDIENTS
| 1/2 | cup Italian-seasoned dried bread crumbs |
| 1 | teaspoon dried basil |
| 1 | teaspoon dried oregano leaves |
| 6 | boneless skinless chicken breast halves |
| 1/2 | cup reduced-fat (2%) milk |
| 1 | tablespoon olive oil |
| 1/2 | cup (2 ounces) grated Parmesan cheese |
| 1 | jar (26 ounces) marinara sauce |
| 1‑1/2 | cups (6 ounces) shredded part-skim mozzarella cheese |
PREPARATION:
- Preheat oven to 350°F. Combine bread crumbs, basil and oregano in small bowl. Dip chicken in milk. Dredge coated chicken in bread crumb mixture.
- Heat oil in large skillet over medium-high heat until hot. Add chicken and cook 2 to 3 minutes on each side or until browned.
- Place chicken in 13X9-inch baking dish coated with nonstick cooking spray. Sprinkle Parmesan cheese over chicken. Pour marinara sauce over chicken and top with mozzarella cheese. Bake, covered, 45 minutes or until chicken is no longer pink in center.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 1 smothered chicken breast |
| Fiber | 2 g |
| Carbohydrate | 15 g |
| Cholesterol | 66 mg |
| Saturated Fat | 5 g |
| Total Fat | 14 g |
| Calories from Fat | 42 % |
| Calories | 317 |
| Protein | 30 g |
| Sodium | 946 mg |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Meat | 4 |
| Starch | 1 |
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