Italian Chicken Parmesan Recipe

4.5 1 3
Italian Chicken Parmesan Recipe
Italian Chicken Parmesan Recipe photo by Taste of Home
Publisher Photo

Italian Chicken Parmesan Recipe

Read Reviews
4.5 1 3
Publisher Photo
This healthier version of chicken Parmesan comes from Margie Pharr of Belmont, Mississippi. The savory seasonings make the chicken and sauce a perfect pair, and you won't even miss the extra fat and calories.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 302 calories, 6g fat (2g saturated fat), 97mg cholesterol, 580mg sodium, 22g carbohydrate (8g sugars, 4g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1/2 fat.

  • 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
  1. 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.
  2. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forItalian Chicken Parmesan

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
SDPasley User ID: 3462484 145928
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."

Loading Image