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Chicken Parmesan

Chicken Parmesan
"My husband isn't a big fan of pasta so I came up with a dish he'd actually be happy to eat-and this is the result. He likes it enough that I prepare it weekly," says Amy Lauters of Falcon Heights, Minnesota. "The recipe makes enough for two hungry people."
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 boneless skinless chicken breast halves
  • 1/4 cup plain yogurt
  • 1/2 cup seasoned bread crumbs
  • 3 tablespoons olive oil, divided
  • 3 ounces uncooked spaghetti
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon each dried basil, oregano and parsley flakes
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup water
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese

Directions

  • Pound chicken to 1/4-in. thickness; coat with yogurt and bread
  • crumbs. In a large skillet, brown chicken on both sides in 2
  • tablespoons oil until juices run clear. Remove and keep warm.
  • Cook spaghetti according to package directions. Meanwhile, in the
  • skillet, saute onion, garlic, basil, oregano and parsley in
  • remaining oil until onion is tender. add the tomato sauce and water;
  • simmer for 1 minute.
  • Drain spaghetti; add to skillet and toss to coat. Top with chicken;
  • sprinkle with cheeses. Cover and let stand for 5 minutes or until
  • cheese is melted. Yield: 2 servings.
© Taste of Home 2013

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Chicken Parmesan (continued)

Nutrition Facts: 1 serving (1 each) equals 729 calories, 31 g fat (7 g saturated fat), 82 mg cholesterol, 1,261 mg sodium, 68 g carbohydrate, 5 g fiber, 44 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013