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Chicken parmigiana

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Ingredients/Components

salt - 1/4 tsp
all-purpose flour - 1/4 c
dried whole oregano
grated Parmesan cheese - 1/4 c
cloves garlic, minced - 3 item
4 oz - 1 c
finely chopped onion
ground pepper - 1/2 tsp
extra-virgin olive oil - 1 Tbsp
vegetable cooking spray - 1 item
dried whole basil - 1 tsp
egg white, lightly beaten - 1 item
skinned, boned chicken breast halves - 4 (4
peeled, seeded and chopped tomato about 2 lb - 3 c

How to make chicken parmigiana:

Place onion and garlic in a medium saucepan coated with cooking spray; cover and cook over low heat 15 minutes or until tender. Add tomato and next 4 ingredients; simmer, uncovered, 45 minutes. Set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Combine flour and Parmesan cheese in a shallow dish. Dip each piece of chicken in egg white; dredge in flour mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Arrange chicken in an 11 x 7 x 2-inch baking dish or individual gratin dishes coated with cooking spray. Pour tomato mixture evenly over chicken and sprinkle with Mozzarella cheese. Bake, uncovered, at 350° for 20 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce). Fat gr.: 11.8; cal. 342.

Recipe categories: Chicken, Poultry, Chicken breast.

Rating:

Average rating: 3, total votes: 3

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