Sunday, January 23, 2011

Chicken Parmigiana

For Chicken:
1 large egg   
1 Tbsp water   
1/3 cup dried bread crumbs (I used Italian bread crumbs)   
1/4 cup parsley, flat-leaf, chopped (I used Tuscan Spice mix)  
3 Tbsp Parmesan cheese, freshly grated   
1/8 tsp black pepper, freshly ground, or to taste   
    4 uncooked boneless, skinless chicken breasts (I used 2 breasts)

For the Pasta:
3/4 cup dried whole wheat penne pasta per serving
1 cup spaghetti sauce

Cook pasta according to package.
Preheat the oven to 400┬║F. Spray a 1-quart shallow baking dish with nonstick spray.

Beat the egg with the water in a shallow bowl. Combine the bread crumbs, parsley, cheese, and pepper on a sheet of wax paper.

Dip the chicken breasts first in the egg mixture, then coat lightly on both sides with the bread crumb mixture, shaking off the excess, and place them in the baking dish. (Discard any leftover egg or bread crumb mixture.) Bake until cooked through, golden and crisp-edged, about 15 minutes. Yields one breast per serving. 
Serve with pasta and tomato sauce.

Oh, and this is a Weight Watchers recipe, too! But you'll never know, it tastes SO good! The chicken part has 5 WW points, then add your points for pasta and sauce. For me, it was 5 for the pasta and 2 for the sauce. 12 points total!

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