Chicken Parmesan

Here's a recipe from Cooking Light and this is not the first time I've fixed this recipe. I actually fixed this recipe a few years ago when I did not have this blog. The first time I fixed it we loved it and I've made it a couple of times since, but since having our dear daughter we have not had the time for more involved meals. That is slowing starting to change, Sammie is slowly becoming more independent and has begun with the independent play. Which opens up time for meals that are a little more involved. The recipe claims to be a 30 minute meal from start to finish, but the first time I fixed it I ran a little longer and with practice I was doing it in 30 minutes. This makes it a great weeknight meal for this fall and winter, but it is a bit heavy in calories at 614 for a serving.

Ingredients
4 skinned, boned chicken breast halves
1/2 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 large egg whites, lightly beaten
2 teaspoons olive oil
4 cups cooked spaghetti
3 cups Pasta Sauce
1 cup pre-shredded part-skim mozzarella cheese

Directions
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
2. combine breadcrumbs, Parmesan cheese, Italian seasoning, and pepper in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites, and breadcrumb mixture.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 5 minutes on each side or until done.
4. Preheat broiler.
5. Place 1 cup spaghetti in each of 4 gratin dishes. Spoon 1/2 cup Pasta sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese. Place gratin dishes on a baking sheet; broil 3 minutes or until cheese melts. Garnish with basil, if desired. Yields 4 servings.

Chicken Parmigina

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.

The final result was delicious, juicy, and full of flavor. The best part is that a serving is only 312 calories which leaves plenty of room for a small bed wheat pasta or a side salad.

Ingredients
 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

 Directions
 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)