Search My Blog!!

Tuesday, December 8, 2009

Baked Chicken Parmigiana w/ Whole Wheat Spaghetti

I decided to cook tonight.  I think the meal went over pretty well.  Ron ate 2 pieces of chicken.  It was pretty good and light tasting.  Quick and easy - took about 5 minutes to prep.

Chicken Parmigiana with Whole Wheat Spaghetti
adapted from This Mama Loves to Cook

Yield: 2 people if you live in this house!
Nutrition:  Not calculated.  But, you have a ton of breadcrumbs remaining so it's not like it's coated in breadcrumbs.  Plus, it's not fried in oil like restaurant chicken parm.  Definitely worth it!

  • 3-4 boneless skinless chicken breasts (about 14 oz.)
  • 1/2 c. Italian seasoned bread crumbs
  • 1/4 c. shredded parmesan cheese (or omit this if your parmesan cheese is moldy :( )
  • 2 eggs, beaten
  • 2 Tbsp. olive oil (or just a few tsp)
  • 1/2 c. shredded mozzarella cheese
  • 9 oz. linguini, cooked according to package directions (I used 1/2 box of WW linguine)
  • 1 jar your favorite spaghetti sauce
  1. Preheat oven to 375. 
  2. Cover chicken breasts with wax paper and pound with meat mallet until about 1/2 inch thick or less. 
  3. Combine bread crumbs and parmesan cheese in a shallow dish. 
  4. Dip breasts in the beaten eggs making sure to coat each side, then dip in the bread crumb/cheese mixture coating both sides. 
  5. Arrange chicken breasts in a greased 9X13 pan. 
  6. Drizzle olive oil over breasts. 
  7. Bake 35-40 minutes or until cooked through. 
  8. Remove from oven. 
  9. Pour about a cup of the spaghetti sauce over the breasts.  
  10. Then sprinkle with mozzarella and bake an additional 5 minutes or until cheese is melted.
  11. Toss linguini with the remaining spaghetti sauce. 
  12. Place pasta on dishes and top with the chicken. 

No comments:

Post a Comment