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Chicken Parmesan #3

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 14 ingredients

  1. 1/2 Cup Seasoned Bread Crumbs
  2. 1/4 Cup Grated Parmesan Cheese
  3. Breadcrumbs
  4. 2 Large Egg Whites -- Lightly Beaten
  5. 2 Teaspoons Olive Oil
  6. 1 Cup Shredded Mozzarella Cheese -- Part Skim
  7. 4 Cups Cooked Spaghetti -- Hot
  8. 1/8 Teaspoon Black Pepper
  9. Dip
  10. 1 Pound Boneless Skinless Chicken Breast Halves -- (Abt. 4)
  11. 1/3 Cup All-Purpose Flour
  12. 1/2 Teaspoon Dried Italian Seasoning
  13. 3 Cups Ultimate Quick-And-Easy Pasta Sauce
  14. Basil Sprigs
Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.

Method

  1. Pound chicken to 1/4 inch thickness.
  2. Combine breadcrumbs, Parmesan cheese, Italian seasoning, and pepper in a shallow dish. Dredge chicken in flour. Dip in egg whites; dredge in breadcrumb mixture.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done.
  4. Place 1 cup spaghetti in each of 4 gratin dishes. Spoon 1/2 cup Sauce over each serving. Top each with one chicken breast half. Spoon 1/4 cup sauce over each serving. Sprinkle with 1/4 cup mozzarella cheese.
  5. Preheat broiler. Place gratin dishes on a baking sheet; broil 3 minutes or until cheese melts. Garnish with basil sprigs.
  6. Yield: 4 servings.
  7. >From: Irene DiGiuseppe

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Grill or grill pan
  • Baking tray
  • Baking dish
  • Grater
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Cooking Light Mag. Sept. 1998. Saved from www.eat-lowfat.com (http://www.eat-lowfat.com/recipe/text/e1198-1.txt), file Original-Directories/www.eat-lowfat.com/recipe/text/e1198-1.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.