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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This healthier version of chicken Parmesan comes from Margie Pharr of Belmont, Mississippi. The savory seasonings make the chicken and sauce a perfect pair, and you won't even miss the extra fat and calories. Ingredients:
1/4 cup seasoned bread crumbs |
2 tablespoons grated parmesan cheese |
1/2 teaspoon minced fresh basil |
1 egg white |
2 boneless skinless chicken breast halves (6 ounces each) |
2 teaspoons cornstarch |
3/4 teaspoon italian seasoning |
1/2 teaspoon sugar |
1/4 teaspoon garlic powder |
1/8 teaspoon worcestershire sauce |
dash pepper |
1 can (14-1/2 ounces) diced tomatoes, undrained |
hot cooked pasta, optional |
Directions:
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. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear.
2. 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.
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