Basil Chicken Parmigiana

Basil Chicken Parmigiana

2 reviews, 4.5 star(s). 100% would make again

Ready in 1 hour

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.


8 wheat rotini
4 6-oz skinned and boned chicken breasts
2/3 cup Italian-seasoned breadcrumbs
1/2 cup grated Parmesan cheese; divided
1/2 cup egg substitute
1 tablespoon olive oil
1 jar low-fat pasta sauce
1/4 cup fresh basil; sliced
4 oz low-fat mozzarella cheese; shredded
2 tablespoons fresh Italian parsley; minced

Original recipe makes 8



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.

Verified by stevemur
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crappy pic, but delicious!

Calories Per Serving: 420 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good! Family loved it!
KHR 3y ago

From Southern Living, JANUARY 2006 [I posted this recipe.]
mpau0516 6y ago

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