Cooking Light Magazine Sept 2009 pg 82
Serve a classic family-favorite for an easy weeknight meal in minutes. Pair with an easy starch and a small green salad.
1. Preheat oven to 450?.
2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.
3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450? for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (470g) | ||
Recipe Makes: 4 | ||
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Calories: 702 | ||
Calories from Fat: 161 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 175.1mg | 54 % | |
Sodium 1275.4mg | 44 % | |
Potassium 945.3mg | 25 % | |
Total Carbohydrate 42.9g | 13 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 40.6g | ||
Protein 87.6g | 125 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 702
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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