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| Chicken Parmigiana
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| Servings: 6 Category: Casserole/Chili/Stew |
(341 ratings) |
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Nutrition
Information:
Calories:
161
Protein:
23g
Carbs:
7 g
Fat:
4 g
Saturated Fat:
1 g
Sodium:
180 mg
Fiber:
1 g
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Ingredients - 1 egg, slightly beaten
- 1/4 teaspoon black pepper
- 1/4 cup soft breadcrumbs
- 1 tablespoon grated parmesan
- 1 pound chicken breasts, pounded thin and cut into 6 pieces
- 8-ounce can no salt added tomato sauce
- 2 ounces shredded reduced-fat mozzarella
Instructions - Preheat oven to 350. Whisk egg and pepper in a bowl. Combine breadcrumbs and parmesan is a shallow dish.
- Dip chicken breasts into egg and dredge in breadcrumb mixture.
- Cook in a large skillet coated with cooking spray over medium heat until lightly browned on each side.
- Transfer to a shallow baking dish. Pour tomato sauce over chicken. Bake for about 15 minutes. Top with cheese and bake an additional 5 minutes.
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