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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Quick to prepare, totally satisfying version of the classic favorite. Chicken breasts with cheese and tomato sauce, tantalizing! Ingredients:
4 each boned and skinned chicken breasts, about 4 ounces each |
2/3 cup seasoned bread crumbs |
1/2 cup grated parmesan cheese |
1/2 teaspoon dried italian seasoning |
1/8 teaspoon black pepper |
1/3 cup flour, all-purpose |
3 large egg whites, lightly beaten |
2 teaspoons olive oil |
4 cups spaghetti, cooked and drained (about 8 oz raw) |
3 cups pasta sauce (make it yourself or bought) |
1 cup shredded mozzarella cheese |
1/2 cup diced tomato (optional) |
2 tablespoons chopped basil, fresh or dried basil leaves |
Directions:
1. Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
2. Start bringing pasta water to a boil in a pasta pot or large saucepan.
3. Combine breadcrumbs, parmesan cheese, italian seasoning and pepper in a shallow dish. Dredge each chicken breast in flour. Dip in egg whites, dredge in breadcrumb mixture.
4. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes on each side or until done.
5. Start cooking the spaghetti separately.
6. Preheat broiler.
7. Place the cooked and drained spaghetti in the bottom of a medium sized glass baking dish. Spoon one cup of the pasta sauce over the spaghetti. Spread the diced tomatoes on top. Arrange cooked chicken breast in a layer on top of that. Spoon the rest of the pasta sauce over the chicken. Sprinkle the shredded mozzarella on top of all.
8. Place the baking dish on a cookie sheet and broil for three minutes or until the cheese melts and starts to brown slightly. Garnish with basil and serve.
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