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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe is from Southern Living magazine, January 2006. Excellent and delicious! Ingredients:
8 ounces uncooked rotini whole wheat pasta |
4 (6 ounce) boneless skinless 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 (26 ounce) jar low fat prepared pasta sauce (low-fat, if desired) |
1/4 cup fresh basil, sliced |
1 cup mozzarella cheese, shredded (low-fat, if desired) |
2 tablespoons fresh italian parsley, minced |
Directions:
1. Prepare pasta according to package directions, omitting salt and oil. Drain and keep warm.
2. Cut each chicken breast into 2 pieces. Place each piece between 2 sheets of plastic wrap (heavy duty); flatten to 1/4-inch thick using a rolling pin or meat mallet.
3. Combine 2/3 cup breadcrumbs and 1/4 cup Parmesan cheese. Dip chicken in egg substiture, and pull through breadcrumb mixture.
4. Brown chicken, in batches, in hot oil in a large skillet over medium-high heat. Remove chicken from skillet.
5. Stir together pasta sauce and basil; spoon half of sauce into an 11x7-inch baking dish. Arrange chicken in an even layer over sauce; pour remaining sauce over chicken. Sprinkle with mozzarella and remaining 1/4 cup Parmesan cheese.
6. Bake at 350 degrees for 20 minutes or until mozzarella is lightly browned and sauce is bubbly. Remove from oven and sprinkle with 2 tablespoons parsley Serve chicken over hot cooked pasta.
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