- 1/4 cup seasoned bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon minced fresh basil
- 1 egg white
- 2 boneless skinless chicken breast halves (6 ounces each)
- 2 teaspoons cornstarch
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon sugar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon Worcestershire sauce
- Dash pepper
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- Hot cooked pasta, optional
- In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat egg white until foamy. Dip chicken into beaten egg white, then roll in crumb mixture; place in a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear.
- Meanwhile, in a small saucepan, combine the cornstarch, Italian seasoning, sugar, garlic powder, Worcestershire sauce, pepper and tomatoes until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve chicken and sauce with pasta if desired. Yield: 2 servings.
Originally published as Italian Chicken Parmesan in Cooking for 2 Summer 2008, p43
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Italian Chicken Parmesan
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 4, 2012 Edited Mar. 24, 2015
"Great recipe. I had been looking for a good recipe for spaghetti sauce and this one is perfect."