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6 chicken breast halves 1 egg white, lightly beaten 2 Tbsp. water 1/2 c. fine dry bread crumbs 1/2 c. grated non-fat Parmesan cheese 1 tsp. dried Italian seasoning 2 Tbsp. vegetable oil 27 1/2 oz. jar low-fat spaghetti sauce 12 oz. spaghetti 1 c. shredded part-skim Mozzarella cheese 2 tsp. non-fat Parmesan cheese garnish - fresh basil sprigs (opt.) Place each chicken breast half between two sheets of heavy-duty plastic wrap; flatten to 1/4" thickness, using a meat mallet or rolling pin. Combine egg white and water in a bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, and Italian seasoning in a separate bowl. Dip chicken in egg white mixture; dredge in bread crumb mixture. Brown chicken in oil in a large nonstick skillet over medium heat. Add spaghetti sauce. Cover and simmer 10 minutes. Cook spaghetti according to package directions, omitting salt and fat. Place spaghetti on a serving platter. Spoon chicken and sauce over spaghetti; sprinkle with Mozzarella cheese and 2 tsp. Parmesan cheese. Cover and let stand until cheese melts. Garnish with fresh basil sprigs if desired. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |