Italian Chicken Parmesan
The recipe Italian Chicken Parmesan could satisfy your Mediterranean craving in roughly 45 minutes. One serving contains 492 calories, 50g of protein, and 8g of fat. This recipe serves 2. For $2.34 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires canned tomatoes, fresh basil, cornstarch, and seasoned bread crumbs. 58 people have made this recipe and would make it again. It works well as a main course. Overall, this recipe earns an awesome spoonacular score of 94%. Similar recipes are Italian Parmesan Chicken with Tuscan Spinach Salad, Italian Eggplant Parmesan, and Italian Parmesan Bread.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 can (14-1/2 ounces) diced tomatoes, undrained
Hot cooked pasta, optional
2 teaspoons cornstarch
1 egg white
1/2 teaspoon minced fresh basil
1/4 teaspoon garlic powder
3/4 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
Dash pepper
1/4 cup seasoned bread crumbs
2 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon sugar
1/8 teaspoon Worcestershire sauce
Equipment:
baking pan
bowl
sauce pan
Cooking instruction summary:
Directions In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat egg white until foamy. Dip chicken into beaten egg white, then roll in crumb mixture; place in a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear. Meanwhile, in a small saucepan, combine the cornstarch, Italian seasoning, sugar, garlic powder, Worcestershire sauce, pepper and tomatoes until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve chicken and sauce with pasta if desired. Yield: 2 servings. Originally published as Italian Chicken Parmesan in Cooking for 2Summer 2008, p43 Nutritional Facts 1 chicken breast half with 1/2 cup sauce (calculated without pasta) equals 302 calories, 6 g fat (2 g saturated fat), 97 mg cholesterol, 580 mg sodium, 22 g carbohydrate, 4 g fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat egg white until foamy. Dip chicken into beaten egg white, then roll in crumb mixture; place in a 1-qt. baking dish coated with cooking spray.
2. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear.
3. Meanwhile, in a small saucepan, combine the cornstarch, Italian seasoning, sugar, garlic powder, Worcestershire sauce, pepper and tomatoes until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
4. Serve chicken and sauce with pasta if desired.
Nutrition Information:
covered percent of daily need
