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To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
Preheat oven to 350°.
To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.
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Serving Size: 1 Serving (3228g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4169 | ||
Calories from Fat: 1565 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 173.9g | 232 % | |
Saturated Fat 99.9g | 500 % | |
Monounsaturated Fat 52.8g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 1216mg | 374 % | |
Sodium 3194.3mg | 110 % | |
Potassium 9154.4mg | 241 % | |
Total Carbohydrate 265.5g | 78 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 262.6g | ||
Protein 377.3g | 539 % | |
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: 4169
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