Chicken Parmesan for Two Recipe

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Chicken Parmesan for Two Recipe

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"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."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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.
Originally published as Chicken Parmesan in Country Woman September/October 2003, p36

Nutritional Facts

1 each: 729 calories, 31g fat (7g saturated fat), 82mg cholesterol, 1261mg sodium, 68g carbohydrate (11g sugars, 5g fiber), 44g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Chicken Parmesan in Country Woman September/October 2003, p36

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