I have had a Cooking Light cook book setting on my shelf for sometime now, like 6 years. Sadly it's been very underutilized as I have only prepared a small number of recipes from it, there's nothing wrong with the recipes I just never paid it much attention. But that changed this year for two reason's, one I realized that it's recipes are all designed to be light and healthy, and two the wife and I have both made new year resolutions to lose some weight. While flipping through the book I came across this recipe and I knew I had to try it.
1/3 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
6 (4 ounce) skinned, boned chicken breast
2 egg whites, lightly beaten
3 cups cornflakes, coarsely crushed (I used some dried bread crumbs as I didn't have cornflakes, I doubt that it will change the calories much if any.)
1 (26 ounce) bottle low-fat spaghetti sauce
3/4 cup (3 ounce) preshredded part-skim moxxarella cheese
2 tablespoons grated Parmesan cheese
1. Preheat oven to 350º
2. Combine first 4 ingredients in a shallow dish. Dredge 1 chicken breast half in flour mixture. Dip in egg white; dred in cornflakes. Repeat procedure with remaining chicken, egg white, and cornflakes.
3. Arrange chicken in a 13x9-inch baking dish coated with cooking spray. Bake at 350º for 30 minutes or until done.
4. Place spaghetti cause in a medium saucepan. Cook over medium heat until thoroughly heated. Pour sauce over chicken. Sprinkle with cheeses. Bake an addictions 5 minutes or until cheese melted. Yield: 6 servings ( serving size: 1 chicken breast and 1/2 cup sauce)