| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Chicken, Italian, Pasta, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless Skinless Chicken Breast Halves; (Abt. 4) |
| 1/2 |
c |
Seasoned Bread Crumbs |
| 1/4 |
c |
Grated Parmesan Cheese |
| 1/2 |
ts |
Dried Italian Seasoning |
| 1/8 |
ts |
Black Pepper |
| 1/3 |
c |
All-Purpose Flour |
| 2 |
lg |
Egg Whites; Lightly Beaten |
| 2 |
ts |
Olive Oil |
| 4 |
c |
Cooked Spaghetti; Hot |
| 3 |
c |
Ultimate Quick-And-Easy Pasta Sauce |
| 1 |
c |
Shredded Mozzarella Cheese; Part Skim |
|
|
Basil Sprigs |
INSTRUCTIONS
Pound chicken to 1/4 inch thickness.
Combine breadcrumbs, Parmesan cheese, Italian seasoning, and pepper in a
shallow dish. Dredge chicken in flour. Dip in egg whites; dredge in
breadcrumb mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken;
cook 5 minutes on each side or until done.
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 mozarella cheese.
Preheat broiler. Place gratin dishes on a baking sheet; broil 3 minutes or
until cheese melts. Garnish with basil lsprigs.
Yield: 4 servings.
Suggested Wine: cup
Serving Ideas : Combine bread
Recipe by: Cooking Light Mag. Sept. 1998
Posted to EAT-LF Digest by Irene DiGiuseppe <irene@bmd.clis.com> on Nov 01,
1998, converted by MM_Buster v2.0l.
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