I love this recipe. Love It! I think it's delicious and it actually comes together quite easy, especially if your chicken is already thawed. It is from The New Holly Clegg Trim And Terrific Cookbook.
Ingredients: 1 egg white, 1/4 c. buttermilk, 1/4 c. grated parmesan cheese (the bagged stuff works great), 1/2 tsp. dried oregano, 1/2 tsp. dried basil, 1/2 c. all-purpose flour, 1/2 c. bread crumbs, 2 lbs. boneless, skinless chicken breast pounded thin, 2 c. tomato pasta sauce (i.e. Ragu), 1 c. shredded Mozzarella cheese ( bagged stuff works great).
In a shallow bowl, combine the egg white and buttermilk, beating lightly. On a plate, combine the Parmesan cheese, oregano, basil, flour, and bread crumbs. Dip each piece of chicken in the egg and then in the flour mixture, making sure to completely coat each piece. Set the chicken aside.
Heat a large non-stick skillet coated with non-stick cooking spray over medium heat. Add the chicken, and cook until lightly browned. Turn the chicken and cook several more minutes, or until almost done. Lower the heat, and cover the chicken with the pasta sauce. Top with the Mozzarella, cover the pan, and cook several more minute, or until the cheese is melted. Serves 6. I like to serve it over pasta. So yummy!
Nutritional Value
calories 361
protein 46
carbs 24
fat 8
fiber 2
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