Basil Chicken Parmigiana
Prep: 25 min., Cook: 4 min. per batch, Bake: 20 min. Open a bag of prewashed mixed salad greens, and top with sliced grape or cherry tomatoes, red onion slices, and a drizzle of light balsamic vinaigrette for a zesty accompaniment.
Yield: 8 Ready in 1 hours
favorite of 14 people 11 people want to try
Verified by stevemur
|8 wheat rotini|
|4 6-ozskinned and boned chicken breasts|
|2/3 cupItalian-seasoned breadcrumbs|
|1/2 cupgrated Parmesan cheese; divided|
|1/2 cupegg substitute|
|1 tablespoonolive oil|
|1 jarlow-fat pasta sauce|
|1/4 cupfresh basil; sliced|
|4 ozlow-fat mozzarella cheese; shredded|
|2 tablespoonsfresh Italian parsley; minced|
Basil Chicken Parmigiana Preparation
Prepare 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 heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Combine 2/3 cup breadcrumbs and 1/4 cup Parmesan cheese. Dip chicken in egg substitute, and dredge in breadcrumb mixture.
Brown chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat, 1 to 2 minutes on each side; remove chicken from skillet.
Stir together pasta sauce and basil; spoon half of sauce into an 11- x 7- inch baking dish. Arrange chicken in an even layer over sauce; pour remaining sauce over chicken. Sprinkle evenly with mozzarella cheese and remaining 1/4 cup Parmesan cheese.
Bake at 350° for 20 minutes or until mozzarella cheese is lightly browned and sauce is bubbly around edges. Remove from oven, and sprinkle with 2 tablespoons parsley. Serve chicken over hot cooked pasta.
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Basil Chicken Parmigiana Reviews
Very good! Family loved it!
7 months, 3 weeks, 4 days, 13 hours, ago
From Southern Living, JANUARY 2006
[I posted this recipe.]
3 years, 7 months, 3 days, 13 hours, 23 minutes ago
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