Ingredients for Basil Chicken Parmigiana
- 1 lb Whole Wheat Pasta
- 4 Boneless Skinless Chicken Breasts
- 2/3 cup Italian Seasoned Breadcrumbs
- 1/2 cup grated Parmesan Cheese
- 1 large Egg Substitute
- 2 tablespoons Olive Oil
- 1 (24-ounce) jar Low Fat Prepared Pasta Sauce
- 1/4 cup chopped Fresh Basil
- 1 cup shredded Mozzarella Cheese
- 2 tablespoons chopped Fresh Italian Parsley
- 1 tablespoon Water
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How to Make Basil Chicken Parmigiana
- Cook your pasta according to package directions, omitting salt and oil. Drain and keep warm.
- Cut each chicken breast into 2 pieces. Place each piece between 2 sheets of plastic wrap and flatten to 1/4-inch thickness using a rolling pin or meat mallet.
- In a shallow dish, whisk together 1 large egg substitute with 1 tablespoon of water.
- In a separate shallow dish, combine 2/3 cup breadcrumbs and 1/4 cup grated Parmesan cheese.
- Dip each chicken piece in the egg mixture, ensuring it's fully coated, then dredge in the breadcrumb mixture, pressing gently to adhere.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the chicken in batches, ensuring not to overcrowd the pan, for about 3-4 minutes per side, until golden brown and cooked through.
- In a medium bowl, combine 1 (24-ounce) jar of your favorite pasta sauce with 1/4 cup chopped fresh basil.
- Preheat oven to 350°F (175°C).
- Spoon half of the basil sauce into an 11x7-inch baking dish.
- Arrange the cooked chicken in an even layer over the sauce.
- Pour the remaining sauce over the chicken.
- Sprinkle generously with 1 cup shredded mozzarella cheese and the remaining 1/4 cup grated Parmesan cheese.
- Bake for 20-25 minutes, or until the mozzarella is melted, bubbly, and lightly browned.
- Remove from oven, sprinkle with 2 tablespoons of chopped fresh parsley, and serve immediately over the hot cooked pasta.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
3g
Fat
18g
Carbs
9g
