Chicken Parmigiana |
Course : Chicken
Serves: 6 |
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Ingredients:
1/3 cup all-purpose flour |
1/4 teaspoon garlic powder |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
24 ounces boned and skinned chicken breast halves |
2 large egg whites -- lightly beaten |
2 cups corn flakes -- coarsely crushed |
1 spray olive oil spray |
26 ounces tomato sauce |
3/4 cup mozzarella cheese, part skim milk -- shredded |
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Preparation / Directions:
Preheat oven to 350 degrees.
Combine first 4 ingredients in a shallow dish. Dredge each piece of chicken in flour mixture. Dip each piece of chicken in egg whites; dredge in cornflakes. Arrange chicken in 13 x 9-inch baking dish coated with cooking spray. Bake at 350 degrees for 25 minutes or until crisp. Place spaghetti sauce (i substituted tomato sauce) in a saucepan, and cook over medium heat until thoroughly heated. Pour sauce over chicken, and sprinkle with mozzarella cheese. Bake an additional 5 minutes or until cheese melts.
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Nutritional Information:
267 Calories (kcal); 4g Total Fat; (14% calories from fat); 34g Protein; 23g Carbohydrate; 73mg Cholesterol; 1009mg Sodium |
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