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.
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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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 8|
|Calories from Fat: 156 (37%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 89.3mg||27 %|
|Sodium 832.9mg||29 %|
|Potassium 465.6mg||12 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 31.3g|
|Protein 30.8g||44 %|
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Calories per serving: 420
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