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Spaghetti Chicken Parmesan

 Spaghetti Chicken Parmesan
"I like to make this yummy recipe when I have extra spaghetti sauce on hand," comments Margie Eddy from Ann Arbor, Michigan. "The herbed coating on the tender chicken gets nice and golden," she adds.
4 ServingsPrep/Total Time: 20 min.


  • 1/2 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese, divided
  • 1-1/2 teaspoons dried oregano, divided
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1 tablespoon water
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter
  • 2 cups meatless spaghetti sauce
  • 1/2 teaspoon garlic salt
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • Hot cooked fettuccine or pasta of your choice


  • In a shallow bowl, combine the bread crumbs, 1/4 cup Parmesan cheese,
  • 1 teaspoon oregano, basil, salt and pepper. In another shallow bowl,
  • combine the egg and water. Dip chicken in egg mixture, then coat
  • with crumb mixture.
  • In a large skillet, cook chicken in butter on both sides until a meat
  • thermometer reads 170°.
  • Meanwhile, in a large saucepan, combine the spaghetti sauce, garlic
  • salt and remaining oregano, Cook over medium heat until heated

2 of 2

Spaghetti Chicken Parmesan (continued)

Directions (continued)

  • through. Spoon over chicken; sprinkle with mozzarella cheese and
  • remaining Parmesan cheese. Serve with pasta. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 326 calories, 16 g fat (9 g saturated fat), 108 mg cholesterol, 1,696 mg sodium, 23 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.