Monday, August 3, 2009

Cooking Light Magazine's Chicken Parmesan

4 skinned, boned chicken breast halves
1 egg, lightly beaten
1/3 cup Italian-seasoned breadcrumbs
2 tablespoons butter or margarine
1 3/4 cups spaghetti sauce
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese

1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

2. Dip chicken in egg; dredge in crumbs.

3. Melt butter in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until browned.

4. Pour spaghetti sauce over chicken. Cover, reduce heat, and simmer 10 minutes. Sprinkle with cheeses. Cover and simmer 5 more minutes or until cheese melts.

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 614 (19% from fat); FAT 12.8g (sat 5g, mono 4.8g, poly 1.5g); PROTEIN 49.1g; CARB 74.8g; FIBER 5.4g; CHOL 86mg; IRON 6.1mg; SODIUM 937mg; CALC 375mg

Makes 4 servings

This recipe me and hubby loved and he is a very picky eater. It turned out better than I expected! I will have to take pictures next time I make it, its delicious!

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