Main Dishes, Poultry

CHICKEN PARMIGIANA

  • 1 pound Boneless chicken breast
  • 2 large Egg whites,lightly beaten
  • 1/2 cup Bread crumbs
  • 1 tablespoon Italian seasoning
  • 1 teaspoon Olive oil
  • 1 1/2 cups Tomato sauce
  • 1/2 cup Cheese, Mozzarella part skim
  • 1 tablespoon Cheese, Parmesan

    • Preheat oven to 350°. Coat an 8-inch square pan with cooking spray. Dip chicken in egg whites, and turn to coat. Then mix bread crumbs with italian seasoning and dip chicken in bread-crumb mixture; turn to coat thoroughly. Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain. Pour 1 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.

    Servings: 4

    Points: 5

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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