Entrees-Poultry or Seafood - Chicken Parmigiana




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kayleystar
05-21-2007, 06:24 PM
Chicken Parmigiana
POINTS: 5
INSTRUCTIONS

1 sprays olive oil cooking spray
1 pound uncooked boneless, skinless chicken breast, thinly pounded (four 4-oz pieces)
2 large egg white(s), lightly beaten
1/2 cup dried bread crumbs
1 Tbsp Italian seasoning
1/2 tsp table salt, or to taste
1 tsp olive oil
1 1/2 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
1 Tbsp grated Parmesan cheese



Preheat oven to 350F. Coat an 8-inch square pan with cooking spray.


Place egg whites in a shallow bowl. Combine bread crumbs with Italian seasoning and salt; pour into another shallow bowl. Dip chicken in egg whites; turn to coat. Dip chicken in bread crumb mixture; turn to thoroughly coat.


Coat a large skillet with cooking spray and add oil; heat over medium-high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side.


Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until chicken is cooked through and cheese is bubbly, about 25 minutes.


ladyleo
06-06-2010, 10:15 AM
thank you so much for this. i will be tring this one. i wonder if i can use boneless legs inplace of brest.