Chicken Breast Parmesan
Using Parmesan cheese in the coating to replace some of the traditional bread crumbs gives chicken a flavour boost.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 234 |
| pro | 33 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 127 mg |
| sodium | 620 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 16% |
| vit A | 27% |
| vit C | 8% |
| folate | 9% |
Suggested Recipes
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1/3 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp pepper
4 boneless skinless chicken breasts
2 tbsp all-purpose flour
2 tbsp chopped fresh parsley
Sauce
1 cup pasta sauce
1/4 cup shredded zucchinis
1/4 cup shredded carrots
Preparation:
In shallow dish, combine cheese, bread crumbs, oregano, basil and pepper. In separate shallow dish, beat egg lightly. In third shallow dish, coat chicken breasts evenly with flour.
Dip into egg; gently press into crumb mixture, shaking off excess. Arrange on greased baking sheet.
Bake in 375°F (190°C) oven, turning once, for about 20 minutes or until no longer pink inside. Broil for about 3 minutes or until golden.
Sauce: Meanwhile, in saucepan over medium heat, cook pasta sauce, zucchini and carrots for 8 to 10 minutes or until vegetables are tender-crisp; spread on serving platter. Arrange chicken breasts on top. Sprinkle with parsley.
Source
© CanadianLiving.com
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